Italian · Soup · Medium
Ribollita
Tuscan white bean soup thickened with day old bread, kale, and vegetables. The name means reboiled, and it tastes even better reheated.
The whole recipe in 60 seconds
Ribollita, in 5 ideas
- Stale bread is the thickener here, fresh bread falls apart too fast.
- Tear the bread into rough cubes, not fine crumbs.
- Traditionally made a day ahead, the flavors deepen overnight.
- Use cavolo nero if you can find it, it is the classic kale.
- Add a Parmesan rind to the pot while it simmers for extra depth.
What you need
Ingredients
- 3 tbsp olive oil, plus more for drizzling
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bunch lacinato kale, stems removed and chopped
- 1 can (15 oz) cannellini beans, drained
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 sprig fresh rosemary
- 4 cups cubed day old Tuscan or sourdough bread
- 1/2 cup grated Pecorino
How to make it
Directions
- Heat the olive oil in a heavy pot over medium heat.
- Cook the onion, carrots, and celery 8 minutes until soft.
- Add the garlic and rosemary and cook 1 minute.
- Stir in the kale, beans, tomatoes, and broth.
- Bring to a boil, then simmer 30 minutes until the kale is tender.
- Remove the rosemary sprig and stir in the bread cubes.
- Simmer 10 more minutes until the bread breaks down and thickens the soup.
- Serve in bowls topped with Pecorino and a drizzle of olive oil.
Save stale bread ends in the freezer so you always have some ready for ribollita.