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Classic Tuscan Ribollita

Name: Classic Tuscan Ribollita
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: italian
Ingredients: 5 oz yellow onion, finely diced; 3.5 oz carrot, finely diced; 1.5 oz celery stalk, finely diced; 3 cloves garlic cloves, minced; 2 x 14 oz cans canned cannellini beans, drained and rinsed; 1 lb Cavolo Nero (Tuscan kale), stems removed, leaves chopped; 14 oz canned diced tomatoes, with juices; 4 cups vegetable broth, low sodium; 1/2 lb stale rustic bread, cut into 2 cm cubes; 1/4 cup extra virgin olive oil, divided; 1/2 cup Pecorino Romano cheese, freshly grated; to taste salt and black pepper, freshly ground

This hearty Tuscan soup features tender cannellini beans and earthy kale simmered with a rich tomato base. Thickened with day-old bread and finished with sharp Pecorino cheese, it offers a deeply comforting, rustic flavor profile.

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Italiansoupmediumvegetariannut-free

Serves

Prep

20 min

Cook

45 min

Save

Classic Tuscan Ribollita — authentic Italian recipe from Taste Meridian

A little context

Ribollita is a traditional peasant soup from Tuscany, specifically Florence. The name means 'reboiled,' referring to the practice of reheating minestrone with stale bread the day after it was made. It relies on high-quality extra virgin olive oil and unsalted Pane Toscano for its signature texture. Authentic versions always feature Cavolo Nero, a black Tuscan kale, and are often served during the colder months.

Method

01
Prepare the vegetables
Dice the onion, carrot, and celery finely. Mince the garlic. Remove tough stems from the kale and chop the leaves into 1 cm ribbons.
02
Sauté the soffritto
Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add the onion, carrot, and celery. Cook for 5-7 minutes until softened but not browned. Add garlic and cook for 1 minute until fragrant.
03
Build the base
Stir in the diced tomatoes and their juices. Pour in the vegetable broth and bring to a simmer. Add the drained cannellini beans and half of the chopped kale. Season with salt and pepper.
04
Simmer the soup
Reduce heat to low and cover. Simmer for 20 minutes to allow the flavors to meld and the kale to wilt.
05
Add the bread
Stir in the stale bread cubes and the remaining kale. Pour in a little more broth if the soup is too thick. Cover and cook for 15-20 minutes, stirring occasionally, until the bread breaks down and thickens the soup.
06
Rest and serve
Remove from heat and let rest for 10 minutes to allow the bread to fully absorb the liquid. Ladle into bowls, drizzle with remaining olive oil, and top with grated Pecorino.