Ribollita

Name: Ribollita
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Italy
Ingredients: 3 tbsp olive oil; 1 onion, 2 carrots, 2 celery stalks, diced; 3 cloves garlic, minced; 1 bunch cavolo nero (Tuscan kale), chopped; 2 (15 oz) cans cannellini beans, one mashed; 1 (14 oz) can crushed tomatoes; 6 cups vegetable stock; 4 cups stale rustic bread, torn; Grated Parmesan and olive oil, for serving

6 servings20 min prep60 min cookEasy Italy

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The Story Behind It

The Tale of Ribollita

Story updated September 17, 2026

Ribollita, meaning 'reboiled,' is a thick Tuscan bread and vegetable soup born from cucina povera, the tradition of stretching leftover minestrone and stale bread into a second, heartier meal. It remains a classic example of Tuscan peasant cooking's resourcefulness.

Ingredients

Scale:· 6 servings

3 tbsp olive oil
1 onion, 2 carrots, 2 celery stalks, diced
3 cloves garlic, minced
1 bunch cavolo nero (Tuscan kale), chopped
2 (15 oz) cans cannellini beans, one mashed
1 (14 oz) can crushed tomatoes
6 cups vegetable stock
4 cups stale rustic bread, torn
Grated Parmesan and olive oil, for serving

Instructions

1Sauté onion, carrot, and celery in olive oil until softened.
2Add garlic and cavolo nero and cook until wilted.
3Stir in crushed tomatoes, whole beans, and mashed beans, then add stock.
4Simmer 30 minutes until vegetables are very tender.
5Stir in torn bread and let it soak and thicken the soup, about 10 minutes.
6Serve drizzled with olive oil and Parmesan; leftovers taste even better reheated.

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