Ribollita

ribollita, tuscan vegetarian soup of white cannellini beans, kale, onions, carrots, celery, bread, tomatoes in black bowl on concrete table with ingredients, flat lay

Soup season is surely upon us and this one is definitely a comforting one!

Ribollita soup is a traditional Italian dish originating from Tuscany. It is a hearty and flavorful soup that is known for being a thick, vegetable-based soup containing cannellini beans, vegetables like kale, cabbage, carrots, and onions, along with stale bread to add texture and thickness. The name “ribollita” actually means “reboiled” in Italian, referring to the practice of reboiling the soup multiple times, which enhances the flavors.

Ribollita soup is a wonderful example of Italian cuisine’s focus on using simple, fresh ingredients to create delicious and satisfying meals.

What you need:

  • 8 ounces crusty sourdough bread or ciabatta bread; ideally stale, torn
  • 2 tbsp EVOO plus more for serving
  • 1 medium yellow onion; diced
  • 2 celery stalks or 1 medium fennel bulb; diced
  • 2 medium carrots; diced
  • 1 tsp sea salt
  • freshly ground black pepper
  • 3 cloves garlic; grated
  • 1 tsp fresh rosemary; chopped
  • ¼ cup dry white wine
  • 1 (14-ounce) can diced tomatoes
  • 4 cup vegetable broth
  • 1½ cups cooked cannellini beans; drained and rinsed
  • Parmesan rind, plus grated cheese for serving
  • 1 (8-ounce) bunch kale; stemmed, leaves torn

What to do:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to 15 minutes, or until very soft. Add the garlic, rosemary, and wine. Stir, then add the tomatoes, broth, beans, and Parmesan rind. Cover and simmer for 20 minutes. Uncover and remove the Parmesan rind. Stir in the kale and cook for 5 minutes, or until wilted. Stir in half the bread and season to taste. If you like a thicker ribollita, add more bread. Ladle the ribollita into bowls. Top with more bread, if desired. Serve with drizzles of olive oil and grated Parmesan.