A hearty and rustic Tuscan soup that transforms simple ingredients into a rich, flavorful dish. Packed with beans, vegetables, and bread, this slow-simmered soup is the ultimate comfort meal. Perfect for making ahead and enjoying as the flavors develop over time.
Ingredient Breakdown
Ribollita is built upon a foundation of simple, nourishing ingredients. Cannellini beans provide a creamy texture and protein-rich heartiness, whether cooked from dried or used straight from a tin. Bay leaves, garlic, and kombu contribute aromatic depth to the broth, enhancing its complexity. A medley of onions, carrots, celery, and leeks forms a robust flavor base, while winter squash and cavolo nero add layers of sweetness and earthy bitterness. Chopped tomatoes balance acidity with natural sweetness, while fennel seeds and chili flakes provide subtle warmth and spice. Stale bread thickens the soup, soaking up the flavors, while a parmesan rind infuses it with an irresistible umami richness. Finished with extra-virgin olive oil, grated cheese, and fresh spring onions, this dish embodies the comforting essence of Tuscan cuisine.
Step-by-Step Preparation Guide
Preparing the Beans
If using dried beans, soak them overnight and simmer them gently with aromatics for a deep, well-developed flavor. Adding kombu to the cooking water helps soften the beans while enriching the broth.
Building the Base
Sauté onions, carrots, and celery in olive oil until softened, then stir in garlic and seasonings to release their fragrance. This step builds a rich, aromatic foundation for the soup.
Cooking the Vegetables & Adding Tomatoes
Introduce leeks, squash, and greens, stirring to coat them in the fragrant mixture. Pour in chopped tomatoes and adjust the consistency with water or stock as needed.
Final Simmer & Bread Addition
Let the soup cook slowly, allowing the flavors to meld beautifully. Add torn bread near the end of cooking, ensuring it absorbs the broth while retaining texture.
Recipe Tips & Frequently Asked Questions
Best practices for achieving the right soup consistency:
Adjust with extra liquid if too thick, or let it simmer longer to reduce excess moisture.
How to enhance the depth of flavor with additional herbs and seasonings:
Experiment with rosemary, thyme, or a touch of balsamic vinegar for extra complexity.
Storage tips for making ribollita ahead and reheating it for better taste:
Allow flavors to deepen overnight; reheat gently, adding a splash of water or stock if needed.
Can I use different types of beans in ribollita?
Yes, borlotti or navy beans can be used for variation.
What is the best way to store leftovers?
Keep refrigerated in an airtight container for up to three days.
How do I prevent the bread from becoming too soggy?
Add it toward the end and use rustic, thick-cut bread for the best texture.
Can I freeze ribollita for later use?
Yes, freeze in portions without bread and add fresh bread when reheating.
What to Serve With This Recipe
Ribollita pairs beautifully with crusty bread drizzled in extra-virgin olive oil. A simple green salad dressed with balsamic vinaigrette provides a refreshing contrast, while a glass of Chianti or Sangiovese wine enhances the soup’s rustic flavors. For a heartier meal, serve with roasted vegetables or a side of creamy polenta.
Ribollita is a must-try for lovers of hearty, rustic dishes, offering deep, comforting flavors with each spoonful. Its versatility allows for endless variations based on seasonal ingredients, making it a timeless staple in home kitchens. Proof that humble ingredients can create something truly extraordinary, this Tuscan classic is a celebration of slow-cooked goodness and satisfying simplicity.
Ingredients
200g dried cannellini beans (or other beans), or 400g cooked tinned beans (net weight)
2 garlic cloves, peeled and lightly crushed
2 tbsp olive oil
1 small onion, finely chopped
1 small red onion, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
1 large leek, washed and thickly sliced
200g winter squash, peeled, deseeded, and cut into 1cm chunks
250g cavolo nero, savoy cabbage outer leaves, or other greens, shredded
1 x 400g tin chopped tomatoes
1 parmesan rind (or other hard cheese rind, optional)
200g stale bread, torn into chunks
Extra-virgin olive oil, for serving
Grated cheese, for serving
2 spring onions, sliced into long strips, for garnish (optional)
Salt and black pepper, to taste
¼ tsp fennel seeds (optional)
¼ tsp chilli flakes (optional)
2 bay leaves (optional)
1 strip kombu (optional; or soak the beans before cooking)
Instructions
If using dried beans, place them in a large pot and cover generously with cold water. Add the crushed garlic, bay leaves, and kombu for extra depth of flavor. Bring to a boil, then reduce the heat and let them simmer for 60-90 minutes, or until tender. Once cooked, remove the bay leaves and kombu, then scoop out half the beans and set them aside.
Puree the remaining beans along with some of the cooking liquid until you achieve a smooth, loose consistency. Add extra water if needed to adjust the texture. If using tinned beans, drain half and puree the rest with their liquid.
In a large pot, heat the olive oil over medium heat. Add both types of onions and sauté for about six to seven minutes until softened. Stir in the carrots, celery, and a pinch of salt, cooking for another five minutes until the vegetables soften. If using tinned beans, finely chop the garlic and add it at this stage.
Sprinkle in the fennel seeds and chilli flakes, if using, and cook for an additional minute to enhance their aroma. Add the leek, winter squash, and cavolo nero, stirring well to coat them in the fragrant mixture. Cover the pot and let the vegetables cook, stirring occasionally, until they soften and wilt.
Pour in the chopped tomatoes, pureed beans, and parmesan rind. If necessary, add 150-250ml water or stock, depending on how thick or soupy you prefer the ribollita. Stir well, cover the pot, and allow the soup to gently simmer for about 40 minutes until the vegetables are tender and the flavors meld beautifully.
Stir in the reserved whole beans and torn bread, letting the mixture cook until the bread becomes soft and absorbs the broth. Adjust seasoning with salt and black pepper to taste.
For added texture, drizzle with extra-virgin olive oil and place the pot under a hot grill until the top turns crisp, or simply serve as is. Finish with a generous sprinkle of grated cheese and a handful of fresh spring onions, if using. Serve warm and enjoy!
Ribollita Recipe
Ingredients
- 200 g dried cannellini beans or other beans, or 400g cooked tinned beans (net weight)
- 2 garlic cloves peeled and lightly crushed
- 2 tbsp olive oil
- 1 small onion finely chopped
- 1 small red onion finely chopped
- 2 carrots finely chopped
- 2 celery sticks finely chopped
- 1 large leek washed and thickly sliced
- 200 g winter squash peeled, deseeded, and cut into 1cm chunks
- 250 g cavolo nero savoy cabbage outer leaves, or other greens, shredded
- 1 x 400g tin chopped tomatoes
- 1 parmesan rind or other hard cheese rind, optional
- 200 g stale bread torn into chunks
- Extra-virgin olive oil for serving
- Grated cheese for serving
- 2 spring onions sliced into long strips, for garnish (optional)
- Salt and black pepper to taste
- ¼ tsp fennel seeds optional
- ¼ tsp chilli flakes optional
- 2 bay leaves optional
- 1 strip kombu optional; or soak the beans before cooking
Instructions
- If using dried beans, place them in a large pot and cover generously with cold water. Add the crushed garlic, bay leaves, and kombu for extra depth of flavor. Bring to a boil, then reduce the heat and let them simmer for 60-90 minutes, or until tender. Once cooked, remove the bay leaves and kombu, then scoop out half the beans and set them aside.
- Puree the remaining beans along with some of the cooking liquid until you achieve a smooth, loose consistency. Add extra water if needed to adjust the texture. If using tinned beans, drain half and puree the rest with their liquid.
- In a large pot, heat the olive oil over medium heat. Add both types of onions and sauté for about six to seven minutes until softened. Stir in the carrots, celery, and a pinch of salt, cooking for another five minutes until the vegetables soften. If using tinned beans, finely chop the garlic and add it at this stage.
- Sprinkle in the fennel seeds and chilli flakes, if using, and cook for an additional minute to enhance their aroma. Add the leek, winter squash, and cavolo nero, stirring well to coat them in the fragrant mixture. Cover the pot and let the vegetables cook, stirring occasionally, until they soften and wilt.
- Pour in the chopped tomatoes, pureed beans, and parmesan rind. If necessary, add 150-250ml water or stock, depending on how thick or soupy you prefer the ribollita. Stir well, cover the pot, and allow the soup to gently simmer for about 40 minutes until the vegetables are tender and the flavors meld beautifully.
- Stir in the reserved whole beans and torn bread, letting the mixture cook until the bread becomes soft and absorbs the broth. Adjust seasoning with salt and black pepper to taste.
- For added texture, drizzle with extra-virgin olive oil and place the pot under a hot grill until the top turns crisp, or simply serve as is. Finish with a generous sprinkle of grated cheese and a handful of fresh spring onions, if using. Serve warm and enjoy!
