My Ribollita Toscana is a comforting and hearty Tuscan soup, brimming with cannellini beans, tender kale, and day-old bread that soaks up all the rich, flavorful broth. Simmered to perfection with extra virgin olive oil, garlic, and a touch of white wine, this classic Tuscan dish is the perfect example of how humble ingredients can create something truly extraordinary. Buon appetito!
What is Ribollita Toscana?
Ribollita Toscana is a traditional Italian soup from the Tuscany region, often referred to as "bread soup." It's a hearty and flavorful dish made with simple, humble ingredients like cannellini beans, kale (specifically Tuscan kale or cavolo nero), and day-old bread.
The soup is simmered with aromatic vegetables such as onions, carrots, and celery, and often finished with a drizzle of extra virgin olive oil. Ribollita is typically made with leftover vegetable soup, and as the name suggests ("ribollita" means "reboiled"), it’s often reheated the next day, allowing the flavors to deepen and the bread to soak up the rich broth. It's a comforting, nourishing dish that showcases the rustic, seasonal ingredients of Tuscany.
Looking for more? Try my Bacon Lentil Soup, Wonton Soup, Butternut Squash Soup, and Spanish Bean Soup,
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🌟 Why You'll Love this Recipe
- Hearty and Nourishing: This Ribollita Toscana is packed with wholesome ingredients like cannellini beans, kale, and rustic bread, making it a satisfying and comforting meal that fills you up without being heavy.
- Bold, Layered Flavors: The combination of extra virgin olive oil, garlic, white wine, and simmered vegetables creates a rich and savory broth that enhances the simple ingredients, delivering deep, comforting flavors in every spoonful.
- Tradition in Every Bite: Rooted in the Tuscan countryside, this classic recipe embraces the beauty of rustic, seasonal ingredients and the tradition of using leftovers to create something truly delicious and soul-warming.
🥘 Ingredients
- Cannellini Beans: If you can’t find cannellini beans, try substituting with other white beans like Great Northern beans or Navy beans. Alternatively, you can use dried beans that you’ve cooked ahead of time. If you prefer a different texture, chickpeas are a good option for adding heartiness to the soup.
- Stale Bread (Tuscan Bread or Ciabatta): If you don’t have Tuscan bread or ciabatta, try using rustic bread like a baguette or sourdough. Just make sure the bread is day-old or slightly dried out so it can absorb the broth without falling apart.
- Tuscan Kale (Cavolo Nero or Lacinato Kale): If Tuscan kale isn’t available, you can substitute with Swiss chard or collard greens. Both provide a similar hearty texture and earthy flavor, adding to the comforting feel of this vegetarian soup.
- Extra Virgin Olive Oil: For a similar richness, you can use avocado oil or even butter instead of extra virgin olive oil. While this will slightly change the flavor, it still contributes to the velvety texture of the soup and adds a comforting finish, especially with a drizzle of olive oil at the end.
- Garlic Cloves: If fresh garlic is unavailable, you can substitute with garlic powder. Use about ½ teaspoon of garlic powder for every garlic clove, although fresh garlic will give you a more aromatic and savory kick.
- Yellow Onion: You can swap yellow onion with red onion for a milder taste or use shallots for a sweeter, more delicate flavor. Both will contribute to the savory broth that is key in this dish.
- Carrots and Celery: If you’re missing carrots or celery, you can substitute with parsnips or leeks. These vegetables will add sweetness and a delicate flavor, balancing out the richness of the beans and vegetable broth.
- San Marzano Tomatoes (or any whole canned tomatoes): If you don’t have San Marzano tomatoes, Roma or plum tomatoes are good substitutes, offering a similar rich tomato broth. Alternatively, crushed tomatoes can provide a smoother texture in the soup, perfect for a creamy texture.
- White Wine: If you prefer not to use white wine, try substituting with vegetable broth or even a splash of apple cider vinegar to mimic the acidity and help lift the flavors in the soup. The wine helps to deglaze the pot and adds a touch of tang, but a splash of white wine will work just as well.
- Vegetable Broth: If you don’t have vegetable broth, you can swap it with chicken broth for a non-vegetarian version. If you’re in a pinch, you can even use water with some added seasoning for a light broth, or just use a bit more extra virgin olive oil to infuse extra flavor.
- Parmesan Rind: If you don’t have a Parmesan rind, you can use Pecorino cheese rind for a similar depth of flavor. Alternatively, if you prefer, simply add more Parmesan cheese at the end to bring out that familiar nutty flavor that ties the dish together.
- Herbs and Spices (Bay Leaf, Thyme, Oregano, Red Pepper Flakes): If you don’t have bay leaf, thyme, or oregano, try substituting with Italian seasoning or rosemary. If you don’t want the heat from red pepper flakes, feel free to skip them or add a pinch of paprika for a mild warmth that doesn’t overpower the soup.
See recipe card for quantities.
🔪 Step by Step Instructions
Toast the Bread: Preheat the oven to 400°F. Tear the day-old bread into large pieces and place them on a large sheet pan. Drizzle with extra virgin olive oil and toss to coat evenly. Spread the bread in a single layer and bake for about 10 minutes, until toasted and golden brown. Remove from the oven and set aside.
Cook the Vegetables: Heat 3 tablespoons of extra virgin olive oil in a large pot over medium-high heat until shimmering but not smoking. Add the chopped onion, celery, and carrots. Sprinkle a little kosher salt and cook, stirring regularly, for about 7–10 minutes, until the vegetables are softened. Add the chopped garlic and cook for an additional 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic brown.
Deglaze with Wine: Add the white wine to the pot to deglaze, scraping up any browned bits from the bottom of the pot. Let the wine cook for 2–3 minutes, allowing it to reduce slightly and intensify in flavor.
Add the Tomatoes and Broth: Stir in the canned whole tomatoes, breaking them up with a wooden spoon. Once the tomatoes are well broken down, pour in the vegetable broth and stir to combine. Bring the mixture to a simmer over medium heat.
Simmer with Herbs: Add the Parmesan rind, thyme sprigs, bay leaf, oregano, red pepper flakes (if using), and a pinch of kosher salt to the pot. Stir to combine, and let the soup simmer over medium heat for about 20 minutes, allowing the flavors to meld together.
Optional: Blend the Beans: If you prefer a smoother texture, take ½ cup of the broth and tomato mixture from the pot and blend it with 1 cup of the cannellini beans in a food processor until smooth. Add the pureed mixture back into the pot. (Skip this step if you prefer a chunkier soup.)
Add the Beans and Kale: Stir in the whole cannellini beans, the pureed bean mixture (if using), and chopped Tuscan kale. Make sure the kale is submerged in the broth. Let the kale cook for about 5 minutes until it softens.
Add the Toasted Bread: Stir in half of the toasted bread into the soup. Let it simmer for another 5–10 minutes, allowing the bread to soak up some of the broth and soften, creating a thicker consistency.
Finish and Serve: Remove the Parmesan rind, bay leaf, and thyme sprigs from the soup. Top the soup with the remaining toasted bread, drizzle with extra virgin olive oil, and sprinkle with freshly grated Parmesan cheese, if desired. Serve warm and enjoy!
👩🏼🍳 Tips & Notes
- Use Stale Bread for the Best Texture: Day-old bread (or even better, slightly dried out bread) is ideal for this recipe. It absorbs the broth beautifully, adding to the thick, comforting consistency of the soup. If you only have fresh bread, you can toast it for a longer time to mimic the texture of stale bread.
- Let It Sit for the Best Flavor: Like many soups, Ribollita Toscana actually improves after resting. If you have time, let the soup sit for an hour or even overnight in the fridge. The flavors will develop and the bread will soak up more of the broth, giving you a richer, more flavorful dish.
- Balance the Broth with Seasoning: Be mindful of the salt level as you go. The Parmesan rind adds a salty, umami depth to the soup, but you’ll want to taste as you go and adjust the salt at the end. A drizzle of extra virgin olive oil just before serving enhances the richness of the broth and ties everything together beautifully.
📖 Substitutions & Variations
Substitute the kale: If you can't find Tuscan kale (cavolo nero), you can use other hearty leafy greens like Swiss chard or collard greens. Both will work well, providing the same rich, earthy flavor and texture.
Add extra protein: For an extra boost of protein, you can add sausage (preferably Italian sausage) or dried beans in place of or in addition to the canned cannellini beans. If using dried beans, make sure to soak and cook them beforehand.
Add tomato paste for richness: For a deeper tomato flavor, you can stir in a tablespoon or two of tomato paste while cooking the vegetables. This will intensify the soup's richness and give the broth a velvety texture.
🍴 Serving Suggestions
Serve with a side of crusty bread: For an authentic Italian experience, serve the soup with additional slices of toasted bread or focaccia. The bread will soak up the rich broth and make the meal even more satisfying.
Pair with a fresh salad: A simple salad with mixed greens, lemon, and olive oil provides a refreshing contrast to the hearty and rich flavors of the Ribollita. It also helps balance the meal with a light, zesty note.
Wine pairing: Ribollita Toscana pairs beautifully with a medium-bodied red wine like Chianti. The acidity and tannins in the wine complement the savory, earthy flavors of the soup, creating a perfect balance.
💭 Recipe FAQs
Absolutely! Ribollita Toscana actually tastes even better the next day as the flavors have time to meld together. In fact, the bread continues to soak up the vegetable broth, making it even more comforting. To store leftovers, simply place the soup in an airtight container and refrigerate for up to 3 days. The soup can also be frozen, but it’s best to keep in mind that the texture of the bread might change once reheated. When reheating, add a drizzle of extra virgin olive oil and a sprinkle of Parmesan cheese for an added touch of richness. Ribollita Toscana can also be enjoyed with a fresh drizzle of olive oil and a side of rustic bread for a complete meal.
If your Ribollita Toscana turns out too thick, simply add a bit more vegetable broth or water to thin it out to your desired consistency. Stir the soup well and let it simmer for a few more minutes to allow the liquid to fully incorporate. If you're reheating leftovers, adding a splash of broth can also help loosen the soup and restore its perfect texture.
Yes, you can use fresh beans instead of canned, but you'll need to soak and cook them beforehand. To do so, soak the dried beans overnight in cold water, then drain and cook them in fresh water for about 1-1.5 hours, or until tender. Make sure to add them to the soup once they are fully cooked, as dried beans need extra time to soften compared to canned beans. Keep in mind that fresh beans might require additional broth for the soup, as they haven’t absorbed any of the broth during the canning process.
🥣 Storage & Reheating
Refrigeration: After cooking, allow the Ribollita Toscana to cool completely before storing. Transfer the soup to an airtight container and refrigerate for up to 3 days. The flavors will continue to develop as it sits, and the soup will taste even better the next day.
Freezing: You can freeze Ribollita Toscana for up to 3 months. Store the soup in an airtight container or freezer-safe bag. When reheating, you may need to add a bit of vegetable broth or water to loosen it up, as the bread will absorb some of the liquid during storage.
Reheating: To reheat, warm the soup on the stove over medium heat, stirring occasionally. If it’s too thick after refrigeration or freezing, simply add a bit of vegetable broth or water to reach your desired consistency. Finish with a drizzle of extra virgin olive oil and a sprinkle of Parmesan cheese for extra flavor.
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🥗 Pairing Recommendations
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📋 Recipe
Ribollita Toscana
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Equipment
- Sheet pan
- Large cooking pot
- Wooden spoon
- Food processor (optional)
- Slotted spoon (optional)
- Knife
- Cutting board
- Measuring cups and spoons
- Oven
- Serving bowls
Ingredients
- 1 loaf Tuscan bread or ciabatta bread
- Extra virgin olive oil
- 1 large yellow onion chopped
- 2 celery stalks chopped
- 3 carrots peeled and chopped
- Kosher salt
- 6 garlic cloves finely chopped
- 1 28 ounce can whole San Marzano tomatoes
- 1 cup dry white wine
- 4 cups vegetable broth
- 2 15 ounce can cannellini beans drained and well rinsed
- 1- inch Parmesan rind
- 2 thyme sprigs
- 1 bay leaf
- 1 teaspoon dry oregano
- ½ teaspoon crushed red pepper flakes optional
- 1 bunch kale thick stems and veins removed, chopped
- Grated Parmesan cheese optional
Instructions
- Toast the bread: Preheat the oven to 400°F. Tear the Tuscan or ciabatta bread into large pieces and spread them on a large sheet pan. Drizzle with extra virgin olive oil and toss to coat evenly. Arrange the bread in a single layer and bake for about 10 minutes, until toasted and golden brown. Remove from the oven and set aside.
- Cook the vegetables: Heat 3 tablespoons of extra virgin olive oil in a large pot over medium-high heat until shimmering but not smoking. Add the onions, celery, and carrots, along with a sprinkle of kosher salt. Reduce the heat to medium and cook, stirring regularly, for about 7–10 minutes, until the vegetables are softened. Add the garlic and cook for another 30 seconds to 1 minute, stirring frequently, until fragrant. Be careful not to let the garlic brown.
- Add the wine: Pour in the white wine and let it reduce for a few minutes, stirring occasionally, until the liquid has reduced slightly.
- Add the tomatoes and broth: Stir in the canned tomatoes, breaking them up with a wooden spoon. Once the tomatoes are broken down, add the vegetable broth. Stir to combine and bring the mixture to a simmer.
- Optional: Blend the beans: If you want a smoother texture, combine about ½ cup of the tomato-broth mixture with 1 cup of the cannellini beans in a food processor and puree until smooth. (Skip this step if you prefer a chunkier soup.)
- Simmer the soup: Add the Parmesan rind, thyme sprigs, bay leaf, oregano, crushed red pepper flakes (if using), and a pinch of kosher salt to the pot. Stir to combine, and let the soup simmer over medium heat for about 20 minutes to develop flavor.
- Add the beans, kale, and bread: Stir in the whole cannellini beans, pureed bean mixture (if using), and chopped kale, ensuring the kale is submerged in the soup. Cook for a few minutes until the kale begins to soften. Add all of the toasted bread to the pot and stir to combine. Let the soup simmer for an additional 5–10 minutes, allowing the bread to absorb some of the liquid and soften.
- Finish and serve: Remove the Parmesan rind, thyme sprigs, and bay leaf from the pot. Drizzle the soup with extra virgin olive oil, and sprinkle with grated Parmesan cheese, if desired. Serve warm and enjoy!
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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