Ribollita Soup

Ribollita Soup Recipe | deliciouseveryday.com #vegetarian #soup

Ribollita is a Tuscan style soup that more closely resembles a stew than a soup.  It was peasant food, and due to it’s nature was made from the left overs of other dishes, which is how it got it’s name as Ribollita literally means “reboiled”.  Traditionally, Ribollita soup uses Tuscan cabbage (Cavolo Nero), cannellini beans, and stale bread.

While you can often find brothy versions of Ribollita soup, in my mind they aren’t traditional and don’t really get to the heart of what this type of cooking was about.  Peasant cooking was all about extending the life of dishes and making them as filling as possible.

I think I must have been an Italian peasant in a former life because I love this style of cooking….either that or they had good taste.

This is my version of Ribollita Soup.  It’s a thick nourishing stew like soup, which has a velvety consistency from the broken down bread and being left to cook until the vegetables are soft.  I like to serve it with fresh basil leaves (torn up and stirred through the soup), freshly cracked pepper, a drizzle of olive oil and some shaved parmesan.

Ribollita (Tuscan bread) Soup Recipe | deliciouseveryday.com #vegetarian #soup


Ribollita soup
Cook time
Total time
A delicious and heaty Tuscan bread soup.
  • 1 onion, peeled and diced
  • 2 tablespoons of olive oil
  • ½ teaspoon of salt
  • 3 cloves of garlic, peeled and chopped finely
  • 3 stalks of celery, chopped
  • 2 carrots, peeled and chopped
  • 1 zucchini, chopped
  • 400g tin of Italian diced tomatoes
  • approximately 300 to 400g of kale or cavolo nero, stems removed and chopped
  • 400g tin of cannellini beans, drained
  • 400g tin of butter beans, drained
  • ½ cup of fresh basil, chopped
  • ½ cup of fresh parsley, chopped
  • 2 litres of vegetable stock
  • 4 slices of stale bread, torn into bite sized pieces
  1. Heat a large soup pot over a medium low heat and add the olive oil, onion, garlic, celery, salt, carrots and zucchini and cook slowly for 15 to 20 minutes so that the vegetables sweat out their flavours and don't brown.
  2. Stir the tinned tomatoes into the vegetables and cook for a few minutes.
  3. Add the cavolo nero, butter beans and cannellini beans, basil and parsley and stir through the mixture (I like to squash some of the beans into the mix at this point to release their flavour and help thicken the soup) and cook for 10 minutes.
  4. Add the vegetable stock and bring the soup to the boil before lowering to a simmer for 25 to 30 minutes
  5. Add the bread and cooking until the bread has broken down, about 10 minutes.

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  1. Ellie October 28, 2010  7:52 pm Reply

    That's delicious looking soup!

  2. Trudy~Veggie num num October 29, 2010  9:59 am Reply

    Looks simply delicious! Funnily enough I've consider that maybe I'd spent a former life as a peasant too :) love the rustic heartiness and tasty ingredients... this is most definitely my kind of food!
    My recent post Herb &amp Olive Stuffed Mushrooms

    • delicieux October 31, 2010  9:43 pm Reply

      Thanks :D It certainly was hearty.

  3. Lily November 4, 2010  7:46 pm Reply

    Oh my goodness just looking at this photo made me so hungry and reading the recipe has me dying to try it!

    • delicieux November 4, 2010  8:35 pm Reply

      Thanks Lily :) I'm glad you enjoyed it and I do hope you try it.

  4. Heidi November 7, 2010  10:08 pm Reply

    I love Ribollita!! I had it in San Gimignano, Tuscany, and fell in love with it. So nourishing and thick. Yum! Yours looks fabulous. Thanks for sharing :)
    Heidi xo
    My recent post French Toast

    • delicieux November 8, 2010  8:04 am Reply

      You're welcome Heidi :) Thanks for stopping by. I hope to get to Tuscany one day. I can just imagine all of the wonderful sites and food!

  5. polwig November 8, 2010  10:52 pm Reply

    I have missed out on Ribollita, never had it. It looks like a perfect winter soup, makes me warm all over just looking at it.

    • delicieux November 9, 2010  1:05 pm Reply

      Ribollita is a great winter soup. Very substantial and filling. Perfect for those cold days.


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