Name: Ribollita (Tuscan Minestrone)
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 2 cloves garlic, minced; 1/4 head of savoy cabbage, chopped; 1/4 head of black kale (cavolo nero), chopped; 1 medium potato, diced; 1 zucchini, chopped; 2 cups cooked or canned cannellini beans, drained and rinsed; 400g (14 oz) canned diced tomatoes; 6 cups vegetable broth or water; 4 slices stale Tuscan or country-style bread, torn into chunks; Salt and pepper to taste; Extra virgin olive oil, for drizzling; Fresh thyme or rosemary (optional)

A true taste of rustic Italian comfort, Ribollita is a thick, hearty Tuscan soup traditionally made with stale bread, cannellini beans, and a medley of vegetables. This dish is rooted in the humble origins of cucina povera, Italy’s “peasant cooking” tradition, where nothing goes to waste and flavor is built slowly. I find that the real magic of ribollita lies in its name—meaning “reboiled”—as it’s often even better the next day after reheating. This soup is a nourishing, soul-satisfying meal perfect for colder days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

2 carrots, chopped

1 onion, chopped

2 celery stalks, chopped

2 cloves garlic, minced

1/4 head of savoy cabbage, chopped

1/4 head of black kale (cavolo nero), chopped

1 medium potato, diced

1 zucchini, chopped

2 cups cooked or canned cannellini beans, drained and rinsed

400g (14 oz) canned diced tomatoes

6 cups vegetable broth or water

4 slices stale Tuscan or country-style bread, torn into chunks

Salt and pepper to taste

Extra virgin olive oil, for drizzling

Fresh thyme or rosemary (optional)

Directions

I start by heating olive oil in a large soup pot over medium heat. I add chopped onion, carrot, celery, and minced garlic, letting them soften for about 8 minutes.

Then I stir in the diced potato and zucchini, letting them cook for another 3–4 minutes.

I add chopped savoy cabbage, black kale, and a pinch of salt, cooking just until the greens wilt.

Next, I stir in the diced tomatoes, cannellini beans, and broth, bringing everything to a boil before reducing to a simmer.

I cover the pot and let the soup simmer gently for 45 minutes, stirring occasionally.

After seasoning with salt and pepper, I add torn pieces of stale bread, stirring until the soup thickens.

I continue to simmer it uncovered for another 15–20 minutes until the texture is rich and stew-like.

I serve it hot, with a generous drizzle of extra virgin olive oil and a sprinkle of fresh herbs if I have them on hand.

For a true ribollita experience, I like to let it sit overnight and reheat it the next day—the flavors are even deeper and more comforting.

Servings and timing

Servings: 6

Prep Time: 20 minutes

Cooking Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Calories: 310 kcal per serving

Variations

There are plenty of ways I change up this dish based on what’s in my kitchen:

I swap black kale for regular kale or even spinach if I’m short on ingredients.

For a smokier flavor, I add a small amount of smoked paprika or even some crushed red pepper flakes for heat.

If I don’t have cannellini beans, I use great northern or navy beans as a substitute.

I sometimes top my bowl with grated Parmesan (if not keeping it vegan).

Storage/Reheating

Ribollita stores beautifully. I keep leftovers in an airtight container in the refrigerator for up to 4 days. For reheating, I simply add a splash of water or broth and simmer it gently on the stove until hot. It also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.

FAQs

What does “ribollita” mean?

Ribollita means “reboiled” in Italian. It refers to the traditional method of reheating this soup the next day, which enhances its flavor and texture.

Can I make ribollita gluten-free?

Yes, I make it gluten-free by using gluten-free bread. I just make sure it’s a hearty variety that can hold up in the soup.

Do I need to use stale bread?

While traditional ribollita uses stale bread, I’ve found that fresh bread can work too if I toast it slightly first. It helps absorb the broth better.

Is ribollita better the next day?

Absolutely. I love how the flavors deepen overnight. The bread fully integrates with the soup, creating a thick, velvety consistency.

Can I add meat to this soup?

While ribollita is traditionally vegan, I sometimes add pancetta or Italian sausage if I want a meatier version. I sauté it at the beginning with the onions and veggies.

Conclusion

Ribollita is one of those humble dishes that speaks to the heart of home cooking. With pantry staples, a little patience, and a love for rustic flavors, I can turn leftovers into a bowl of Tuscan magic. Whether I serve it hot out of the pot or reboiled the next day, this soup always brings warmth and satisfaction with every spoonful.

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