Ribollita – Traditional Tuscan Vegetable Soup
Ribollita perfectly reflects the rustic soul of Tuscan cooking, where simple, seasonal ingredients are transformed into deeply flavourful dishes. This hearty soup is traditionally enjoyed as a complete meal, often served with a drizzle of olive oil and crusty bread on the side.
Tuscan cuisine is known for this balance between land and sea. Alongside comforting dishes like Ribollita, the region also offers coastal recipes such as Tuscan Seafood Stew, a rich tomato-based dish made with mixed seafood, as well as classic sweet treats like Tuscan Almond Biscotti, traditionally enjoyed with coffee or dessert wine.
Ingredients (6 serves)
250 g (about 6–7 cups) stale Tuscan-style bread, torn into chunks
2 tbsp extra-virgin olive oil (plus extra to serve)
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
400 g (14 oz) canned chopped tomatoes (or tomato passata)
400 g cooked cannellini beans (1 can, drained and rinsed)
1.5 L (6 cups) vegetable stock (or water)
250 g cavolo nero (Tuscan kale), chopped (or curly kale if unavailable)
200 g savoy cabbage, sliced
150 g Swiss chard (or spinach), chopped
1 tsp dried thyme or rosemary (or 1 sprig fresh)
Salt, to taste
Freshly ground black pepper, to taste
Method
Heat the olive oil in a large pot over medium heat.
Add onion, carrots and celery and cook for 8–10 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Stir in tomatoes and herbs. Simmer for 5 minutes.
Add the beans and stock. Bring to a gentle simmer.
Add cavolo nero, cabbage and chard. Cook for 20–25 minutes until tender.
Season with salt and pepper. (Optional: add a splash of red wine vinegar.)
Add the bread and stir well. Simmer for 10 minutes until thick and hearty.
Let the soup rest for 15–30 minutes (even better overnight). Reheat before serving — that’s the “ribollita” (reboiled) step.
Serve with a generous drizzle of extra-virgin olive oil and black pepper.
Tips and Variations
Ribollita tastes even better the next day.
You can adapt the vegetables depending on availability, but cavolo nero is essential for an authentic result.
History of Ribollita
Ribollita was born in the rural areas of Tuscany as a way to reuse leftover vegetables and bread.
The name means “reboiled”, referring to the practice of reheating the soup before serving.
