Ribollita, a beloved Tuscan dish, is a soul-warming soup deeply rooted in Italian culinary tradition. The name, meaning “reboiled,” hints at the soup’s unique preparation, involving multiple reheating stages that intensify its rich flavors. This rustic and hearty concoction is a celebration of wholesome ingredients, blending a symphony of vegetables, beans, and stale bread into a comforting medley.

The process begins with a sauté of finely chopped onions, carrots, celery, and garlic in olive oil, creating a flavorful base. Cannellini beans and crushed tomatoes join the mix, followed by a colorful array of vegetables like kale, cabbage, zucchini, and potatoes. Dried oregano, thyme, and a bay leaf contribute aromatic depth, while a generous amount of vegetable or chicken broth forms the soup’s nourishing foundation.

After a gentle simmer, the ribollita is seasoned to perfection with salt and pepper. Served over slices of stale bread, the soup is allowed to rest, allowing the bread to absorb the luscious flavors. Tradition dictates that ribollita is made in advance, its taste maturing with each reheat.

With its robust blend of textures and flavors, ribollita stands as a testament to the Italian philosophy of transforming humble ingredients into a culinary masterpiece, embodying warmth, tradition, and the comforting embrace of a well-loved family recipe.

Ribollita not only exemplifies Tuscan culinary prowess but also reflects the resourcefulness ingrained in Italian cooking. Originating from the practice of using leftover bread to create a nourishing meal, this soup beautifully marries simplicity with sophistication. The velvety broth, enriched with the earthy essence of beans and tomatoes, creates a harmonious backdrop for the vibrant array of vegetables.

Each spoonful of ribollita transports you to the heart of Tuscany, where the aroma of garlic-infused olive oil and the hearty simmer of vegetables evoke a sense of timeless tradition. The inclusion of kale or Swiss chard adds a touch of greenery, while the cabbage provides a satisfying crunch. The zucchini and potatoes contribute their unique textures, creating a symphony of flavors that dance on the palate.

What sets ribollita apart is its ability to transform. Prepared ahead of time, the soup undergoes a magical metamorphosis upon reheating, intensifying its depth and melding its components into a cohesive masterpiece. The ritual of placing a slice of stale bread in the bowl, absorbing the essence of the broth, is a testament to the Italians’ commitment to savoring every element of their culinary creations.

In essence, ribollita is more than just a soup; it’s a journey through the rustic landscapes of Tuscany, a celebration of the inherent goodness found in simple, honest ingredients, and a reminder that the most satisfying meals are often born from the fusion of tradition and ingenuity. With each steaming bowl, ribollita invites you to partake in a timeless Italian feast that transcends generations.

Ribollita Soup


  • 1 cup dried cannellini beans, soaked overnight (or use canned beans)
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 bunch kale or Swiss chard, chopped
  • 1 medium-sized potato, diced
  • 1 zucchini, diced
  • 1 small head of cabbage, shredded
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 8 cups vegetable broth
  • Salt and pepper to taste
  • 4 cups stale bread, cubed
  • Extra virgin olive oil for drizzling
  • Grated vegan Parmesan for serving (optional)


  1. If using dried cannellini beans, drain and rinse them after soaking. If using canned beans, drain and rinse them as well.
  2. In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, diced celery, and minced garlic. Sauté until the vegetables are softened.
  3. Add diced tomatoes, chopped kale or Swiss chard, diced potato, diced zucchini, shredded cabbage, dried thyme, dried rosemary, and the bay leaf to the pot. Stir well to combine.
  4. Pour in vegetable broth and add soaked or canned cannellini beans. Bring the mixture to a boil.
  5. Reduce the heat to low, cover the pot, and simmer for about 1 to 1.5 hours or until the vegetables are tender.
  6. Season the soup with salt and pepper to taste.
  7. Add stale bread cubes to the pot and let them soak in the soup. The bread will break down and thicken the soup.
  8. Remove the bay leaf before serving.
  9. Ladle the Ribollita soup into bowls, drizzle with extra virgin olive oil, and sprinkle with grated vegan Parmesan if desired.

Nutritional Information (per serving, assuming 8 servings):

  • Calories: Approximately 350
  • Protein: 12g
  • Carbohydrates: 60g
  • Dietary Fiber: 12g
  • Sugars: 8g
  • Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 1200mg (varies based on broth and seasoning)