Ribollita is the kind of meal that speaks fluently in the language of comfort. This Tuscan-inspired stew blends earthy vegetables, tender beans, and chunks of rustic bread into a satisfying one-pot wonder. Each spoonful is thick, savory, and brimming with rustic charm.
Ingredients Breakdown
At the heart of this ribollita are sturdy, humble vegetables—carrots, celery, butternut squash, turnip, and leeks—all working together to create a textured and colorful base. Each vegetable brings its own earthy undertone, lending sweetness, depth, or a touch of peppery bite to the mix. Lacinato kale, with its rich green color and slightly bitter profile, rounds out the vegetable medley with a punch of leafy goodness.
The white beans—cannellini, navy, or cranberry—are what give ribollita its soul-satisfying creaminess. Not only do they bulk up the stew with protein and fiber, but the addition of their cooking liquid (or a splash of water, if using canned beans) provides natural thickness and body.
The bread is essential. Fresh or stale, rustic crusty bread soaks up the flavorful broth, then gradually breaks down to form the backbone of the stew’s unique texture. It transforms the dish from simple soup to something hearty, spoonable, and deeply comforting.
Tucked into the simmering pot is a bouquet garni—a fragrant bundle of fresh herbs like parsley, oregano, thyme, rosemary, and bay leaf. It subtly infuses the broth with aromatics, adding complexity without overpowering the vegetables.
As a final touch, optional toppings like a drizzle of quality olive oil, a dusting of Parmigiano Reggiano, or a crack of black pepper enhance the dish’s rustic elegance and add layers of flavor right at the table.
Step-by-Step Preparation Guide
Begin by heating extra-virgin olive oil in a large Dutch oven over medium heat. Add thinly sliced garlic and cook just until golden and aromatic. This forms the base of the stew’s savory depth.
Next, stir in a colorful medley of diced onion, leek, carrots, celery, turnip, and butternut squash. Let them sweat gently—no need to rush. The goal is softening without browning, coaxing out their natural sweetness while building flavor.
Pour in enough water to cover the vegetables and toss in the kale along with the bouquet garni. Let the pot come to a simmer, then lower the heat and cook uncovered until everything is tender enough to mash with a spoon, about 25 minutes.
Once the vegetables are soft, stir in the white beans and their reserved liquid, followed by cubes of rustic bread. The bread will begin to soak up the broth and melt into the stew. Allow it to simmer gently for another 15 minutes. If the mixture becomes too thick, splash in water half a cup at a time to reach your desired texture.
Taste and season generously with kosher salt and freshly cracked pepper. At this point, you can serve it chunky and soup-like, or cook it longer until it thickens into a spoonable porridge.
For an optional crispy variation, scoop a portion of the thickened ribollita into a hot nonstick skillet with a bit of oil. Stir until it comes together into a golden, pan-seared cake. Flip for a crispy top and serve like a savory pancake—rich, dense, and packed with flavor.
To finish, ladle into bowls and top with a drizzle of olive oil, extra pepper, and grated cheese if you like. Serve hot and let the warmth wrap around you like a blanket.
Recipe Tips & Frequently Asked Questions
Use a wide pot to evenly cook and reduce the stew:
This ensures even heat distribution and helps with proper evaporation for a thick, hearty texture.
Avoid over-browning the garlic for a balanced base flavor:
Garlic should be just golden—any darker and it risks bitterness.
Chop vegetables uniformly for even cooking:
Even sizes mean everything finishes cooking at the same time without losing texture.
Let the bread sit in the broth to fully absorb and soften before stirring:
Give it time to break down naturally—don’t rush it into a mash.
Add water gradually to control the final texture:
Whether you want it soupy or thick, adjust slowly to achieve the consistency you love.
Can I use canned beans instead of cooked dried beans?
Yes—just rinse them well and use water in place of bean cooking liquid.
What other greens can substitute for lacinato kale?
Try curly kale, Swiss chard, or even collard greens, but adjust cooking times as needed.
How do I store and reheat ribollita?
Store in the fridge for up to 4 days. Reheat on the stove over low heat with a splash of water.
Can this stew be made gluten-free?
Absolutely—use gluten-free crusty bread or simply omit the bread for a vegetable-forward soup.
What’s the best way to freeze leftovers?
Portion into airtight containers and freeze for up to 2 months. Thaw in the fridge before reheating.
What to Serve With This Recipe
Ribollita is hearty enough to stand on its own, but pairing it with something simple can elevate the meal. Serve it alongside a slab of warm, crusty bread or a slice of focaccia to soak up every last bit of flavor.
A crisp mixed greens salad dressed with lemon vinaigrette brings brightness and contrast to the stew’s rich, earthy base. The acidity helps cut through the natural sweetness of the root vegetables and beans.
For a more substantial pairing, consider serving ribollita with grilled sausages or a side of roasted mushrooms. Their savory depth makes for a perfect match with the stew’s robust character.
Finish the meal with a glass of rustic red wine—something medium-bodied and slightly earthy, like Chianti or Montepulciano. It complements the rustic roots of this classic dish without overpowering it.
Creative Variations
Try swapping in sweet potatoes or parsnips for the carrots or squash to give the stew a different root vegetable dimension. These alternatives offer deeper sweetness and a velvety texture.
A splash of white wine added before the water gives the base an aromatic lift. Let it simmer briefly to cook off the alcohol before continuing with the recipe.
Top your finished ribollita with toasted breadcrumbs, chili flakes, or a swirl of herbed oil for added texture and complexity. These small flourishes make the dish feel even more complete.
If you enjoy a touch of heat or smoke, stir in chili flakes or smoked paprika along with the beans. It transforms the flavor profile while preserving the soul of the stew.
Ribollita is more than a stew—it’s a celebration of simple ingredients coming together in extraordinary ways. Root vegetables, greens, beans, and bread transform with time and care into a deeply satisfying meal that feels like home in every bite.
Perfect for meal prep, slow Sundays, or cold weeknights, this flexible dish only gets better with time. And with the option to crisp up leftovers into savory skillet cakes, it proves that comfort and creativity can go hand in hand.
Ingredients
3 tablespoons (45 ml) extra-virgin olive oil, plus extra for drizzling
1 medium red onion, diced (about 7 ounces; 200 g)
3 medium cloves garlic, thinly sliced
1 large leek, white and light green parts only, diced (about 13 ounces; 370 g)
4 large carrots, peeled and diced (about 1 1/4 pounds; 525 g)
1 turnip, peeled and diced (about 8 ounces; 240 g)
2 1/2 cups diced butternut squash, peeled and seeded (about 12 ounces; 360 g)
3 large celery stalks, diced (about 8 ounces; 240 g)
1 bunch lacinato kale, stemmed and roughly chopped (about 6 ounces; 170 g)
Water
1 bouquet garni (a small bundle of fresh herbs such as thyme, parsley, rosemary, oregano, and bay leaf)
2 cups cooked white beans, such as cannellini, navy, or cranberry
1 cup bean cooking liquid or water (if using canned beans)
1/4 pound (110 g) fresh or day-old rustic crusty bread, cut into 1-inch cubes
Kosher salt and freshly ground black pepper, to taste
Grated Parmigiano Reggiano, for serving (optional)
Instructions
In a large Dutch oven or heavy-bottomed soup pot, warm the olive oil over medium heat. Add the sliced garlic and sauté gently until fragrant and just beginning to turn golden—watch carefully to avoid burning.
Stir in the diced onion, leek, carrots, celery, squash, and turnip. Cook, stirring occasionally, until the vegetables begin to soften slightly, about 5 minutes. Keep the heat moderate to prevent browning, allowing the vegetables to gently sweat and release their aromas.
Pour in enough water to barely cover the vegetables, approximately 6 cups (1.5L). Add the chopped kale and the bouquet garni. Increase the heat to bring the mixture to a gentle simmer. Once it begins bubbling, reduce to a low simmer and cook uncovered for about 25 minutes, or until all the vegetables are meltingly tender.
Next, add the cooked beans along with their reserved cooking liquid (or water, if using canned beans). Stir in the cubed bread, mixing thoroughly so it absorbs the broth. Simmer for an additional 15 minutes, stirring occasionally. The bread will begin to break down, thickening the stew into a rustic, hearty consistency. If the mixture thickens too much, add water in 1/2-cup increments to loosen it to your desired texture.
Season generously with salt and freshly cracked black pepper. The finished ribollita can be served in one of two ways: as a thick, chunky soup with visible vegetables and broth, or cooked down further until it resembles a dense porridge.
For a unique variation, spoon some of the thickened stew into a nonstick 8-inch skillet greased with a bit of olive oil. Cook over medium-high heat, stirring frequently, until the mixture binds together into a golden, pan-seared cake. Carefully flip it if desired and serve browned-side up for a crispy twist.
No matter how it’s served, finish each bowl or slice with a generous drizzle of good-quality olive oil, freshly ground black pepper, and a sprinkle of Parmigiano Reggiano, if using.
Ribollita White Bean Stew with carrots Recipe
Ingredients
- 3 tablespoons 45 ml extra-virgin olive oil, plus extra for drizzling
- 1 medium red onion diced (about 7 ounces; 200 g)
- 3 medium cloves garlic thinly sliced
- 1 large leek white and light green parts only, diced (about 13 ounces; 370 g)
- 4 large carrots peeled and diced (about 1 1/4 pounds; 525 g)
- 1 turnip peeled and diced (about 8 ounces; 240 g)
- 2 1/2 cups diced butternut squash peeled and seeded (about 12 ounces; 360 g)
- 3 large celery stalks diced (about 8 ounces; 240 g)
- 1 bunch lacinato kale stemmed and roughly chopped (about 6 ounces; 170 g)
- Water
- 1 bouquet garni a small bundle of fresh herbs such as thyme, parsley, rosemary, oregano, and bay leaf
- 2 cups cooked white beans such as cannellini, navy, or cranberry
- 1 cup bean cooking liquid or water if using canned beans
- 1/4 pound 110 g fresh or day-old rustic crusty bread, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper to taste
- Grated Parmigiano Reggiano for serving (optional)
Instructions
- In a large Dutch oven or heavy-bottomed soup pot, warm the olive oil over medium heat. Add the sliced garlic and sauté gently until fragrant and just beginning to turn golden—watch carefully to avoid burning.
- Stir in the diced onion, leek, carrots, celery, squash, and turnip. Cook, stirring occasionally, until the vegetables begin to soften slightly, about 5 minutes. Keep the heat moderate to prevent browning, allowing the vegetables to gently sweat and release their aromas.
- Pour in enough water to barely cover the vegetables, approximately 6 cups (1.5L). Add the chopped kale and the bouquet garni. Increase the heat to bring the mixture to a gentle simmer. Once it begins bubbling, reduce to a low simmer and cook uncovered for about 25 minutes, or until all the vegetables are meltingly tender.
- Next, add the cooked beans along with their reserved cooking liquid (or water, if using canned beans). Stir in the cubed bread, mixing thoroughly so it absorbs the broth. Simmer for an additional 15 minutes, stirring occasionally. The bread will begin to break down, thickening the stew into a rustic, hearty consistency. If the mixture thickens too much, add water in 1/2-cup increments to loosen it to your desired texture.
- Season generously with salt and freshly cracked black pepper. The finished ribollita can be served in one of two ways: as a thick, chunky soup with visible vegetables and broth, or cooked down further until it resembles a dense porridge.
- For a unique variation, spoon some of the thickened stew into a nonstick 8-inch skillet greased with a bit of olive oil. Cook over medium-high heat, stirring frequently, until the mixture binds together into a golden, pan-seared cake. Carefully flip it if desired and serve browned-side up for a crispy twist.
- No matter how it’s served, finish each bowl or slice with a generous drizzle of good-quality olive oil, freshly ground black pepper, and a sprinkle of Parmigiano Reggiano, if using.
