A steaming bowl of Ribollita, brimming with cannellini beans, kale, and chunks of crusty bread, garnished with a drizzle of olive oil and a sprinkle of Parmesan.

As the crisp air of autumn ushers in a season of hearty comfort Rustic Tuscan Ribollita Soup foods, there’s no dish that warms the soul quite like a traditional Tuscan Ribollita. This rustic, Italian bread soup is a testament to the art of transforming simple ingredients into a nourishing and deeply satisfying. Ideal for those who appreciate the robust flavours of Tuscany and perfect for anyone seeking a cosy, vegetarian-friendly meal, this Ribollita recipe is a celebration of fresh produce and Italian culinary traditions. It’s a dish that caters to the home cook looking to bring a touch of Italy to their kitchen and the perfect way to use stale bread, turning potential waste into a delightful feast. meal

A steaming bowl of Ribollita, brimming with cannellini beans, kale, and chunks of crusty bread, garnished with a drizzle of olive oil and a sprinkle of Parmesan. rustic tuscan ribollita soup Rustic Tuscan Ribollita Soup Rustic Tuscan Ribollita Soup1 1024x538

Recipe Name: Rustic Tuscan Ribollita Soup


  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 (14.5-ounce) can of diced tomatoes, with juice
  • 1 large potato, peeled and diced
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 bunch of kale, stems removed and leaves chopped
  • 1/2 loaf of stale crusty bread, torn into pieces
  • 1 sprig of fresh rosemary
  • Grated Parmesan cheese for serving


  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and sauté until the vegetables are softened, about 5 minutes.
  2. If using, stir in the garlic, salt, black pepper, and red pepper flakes, and cook for another 2 minutes.
  3. Pour the diced tomatoes and their juice, and bring the mixture to a simmer.
  4. Add the diced potato and cannellini beans to the pot, stirring to combine.
  5. Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes or until the potatoes are tender.
  6. Add the kale and pieces of stale bread to the pot, pressing them down into the soup. Simmer for another 10 minutes or until the kale is wilted and the bread is softened.
  7. Add the rosemary sprig and let the soup simmer for 5 minutes. Remove the rosemary sprig before serving.
  8. To serve, ladle the Ribollita into bowls, drizzle with extra-virgin olive oil, and sprinkle with grated Parmesan cheese.

How to Prepare:

The key to a great Ribollita is the layering of flavours. Start by building a base with sautéed onions, carrots, and celery, adding depth and sweetness to the soup. Adding garlic and spices creates a fragrant backdrop for the tomatoes, potatoes, and beans. The kale and bread are added towards the end to preserve their texture, with the bread soaking up the flavours of the soup, making it thick and hearty. The rosemary infuses an aromatic note that is quintessentially Italian.

Preparation Time: 15 minutes
Servings: 6
Cooking Time: 40 minutes
Total Time: 55 minutes
Kcal: Approximately 250 kcal per serving

Nutrition Facts:

Calories: 250 | Total Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 800mg | Total Carbohydrates: 38g | Dietary Fiber: 7g | Sugar: 5g | Protein: 9g

Kitchen Equipment Needed:

  • Large pot
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Ladle
  • Grater (for Parmesan cheese)

Storing Leftovers:

Ribollita can be stored in an airtight container in the refrigerator for up to 3 days. The flavours will continue to meld and develop, making the leftovers even more delicious. To reheat, warm the soup over medium heat on the stove, adding a little water or broth if it’s too thick.

Food or Drink Pairings:

Ribollita pairs beautifully with a glass of Chianti or any robust red wine that can withstand the soup’s bold flavours. For a complete Tuscan experience, serve with a simple green salad dressed with balsamic vinaigrette and a slice of crusty Italian bread.

Recipe Swaps and Variations:

  • Add chopped pancetta or sausage when sautéing the vegetables for a non-vegetarian version.
  • Swap out kale for Swiss chard or spinach if preferred.
  • Cannellini beans can replace other white beans, such as navy or Great Northern.
  • For a vegan option, skip the Parmesan cheese or use a plant-based alternative.


Please enter your comment!
Please enter your name here