Quirky Foodster
  1. Back

Soups

Ribollita

★ ★ ★ ★ ★ (0)
20 min
Prep
50 min
Cook

Ingredients

  • 3 tbsp extra virgin olive oil, plus more to finish
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 400 g (14 oz) canned cannellini beans, drained (plus extra for pureeing)
  • 400 g (14 oz) canned chopped tomatoes
  • 300 g (10 oz) cavolo nero (Tuscan kale), stemmed and shredded
  • 1/4 head green cabbage, shredded
  • 1.2 litres (5 cups) vegetable stock
  • 200 g (7 oz) stale rustic bread, torn into chunks
  • Salt and pepper, to taste

Method

  1. Purée about a third of the cannellini beans with a splash of stock until smooth; set aside.
  2. Heat olive oil in a large pot and sauté onion, carrot and celery until soft, about 8 minutes. Add garlic and cook 1 minute more.
  3. Stir in tomatoes and cook 5 minutes, then add remaining whole beans, puréed beans, cavolo nero and cabbage.
  4. Pour in the stock, bring to a simmer, and cook 30 minutes until the greens are tender.
  5. Stir in the torn bread and simmer a further 10 minutes until the soup thickens into a stew-like consistency.
  6. Season generously, then let sit off the heat for at least 30 minutes (or overnight) before reheating to serve — this is the 'ribollita' step.
  7. Serve drizzled with fresh olive oil.

Introduction: Ribollita, meaning 'reboiled,' is a Tuscan peasant soup born from the tradition of stretching leftover minestrone and stale bread across several days.

Cultural Background: Ribollita, meaning 'reboiled,' is a Tuscan peasant soup born from the tradition of stretching leftover minestrone and stale bread across several days. Cooked once, then reheated and thickened the next day, it embodies the region's cucina povera (poor kitchen) philosophy of wasting nothing.

Tips: Ribollita is traditionally even better the next day, once reboiled — don't rush the resting step. Use genuinely stale, dense bread; fresh soft bread will dissolve rather than thicken the soup.

Variations: Add a rind of Parmigiano while simmering for extra depth. Naturally vegan as written when made with vegetable stock.

Storage: Refrigerate up to 4 days; flavour improves after a day. Freezes well for up to 2 months.

Reheating: Reheat slowly on the stovetop, stirring, adding a little water or stock to loosen as needed.

Nutrition: Per serving: approx. 310 kcal, 13 g protein, 9 g fat, 44 g carbohydrate, 6 g sugar.

FAQs:

Q: What bread works best?

A: A dense, unsalted Tuscan-style loaf a day or two old is ideal.

Q: Can I skip the resting/reboiling step?

A: You can serve it fresh, but the dish is named for and traditionally improved by reheating.

© Arscale 2026