Ribollita Recipe: How to Make Tuscan Bean Soup

Ribollita is a nourishing Tuscan kale-and-white bean soup. Ribollita, or “reboiled" in Italian, is a Tuscan vegetable soup made with cavolo nero (aka Tuscan kale or lacinato kale), bread, onions, carrots, garlic, celery, white beans, and tomatoes. Historically a peasant food of Italy, its name comes from the fact that it was often made from last night's minestrone heated up the next day with leftover bread.

Follow these tips to make the best ribollita soup:

1. 1. Use stale bread. For the perfect ribollita texture, use crusty bread. Ciabatta works well for this recipe with all of the bread’s nooks and crannies, but a rustic Italian country bread, French boule, or sourdough would do nicely as well. Using slightly stale bread is key to achieving a hearty, tender soup texture without getting too mushy.
2. 2. Skip the dried beans. Ribollita comes together quickly if you use canned beans rather than dried. This recipe is the perfect weeknight dinner, coming together in about thirty minutes. As a bonus, you can use the can liquid from the beans to create a thicker, heartier broth without thickeners.
3. 3. Experiment with greens. Tuscan kale is most traditional, but you can use any hearty greens in your ribollita. Try collard greens, Swiss chard, mustard greens, or Savoy cabbage in your soup for a twist on the classic. You can also add extra vegetables to your soup, like diced zucchini or thinly sliced leeks.
4. 4. Add extra flavor. Make the most of store-bought broth by adding some extra ingredients. Simmering your soup with leftover Parmesan rinds will impart extra flavor. Or, try adding some meat to the soup. Render diced pancetta with your sautéing vegetables.

Ribollita is a nourishing Tuscan kale-and-white bean soup. Ribollita, or “reboiled" in Italian, is a Tuscan vegetable soup made with cavolo nero (aka Tuscan kale or lacinato kale), bread, onions, carrots, garlic, celery, white beans, and tomatoes. Historically a peasant food of Italy, its name comes from the fact that it was often made from last night's minestrone heated up the next day with leftover bread.

Follow these tips to make the best ribollita soup:

1. 1. Use stale bread. For the perfect ribollita texture, use crusty bread. Ciabatta works well for this recipe with all of the bread’s nooks and crannies, but a rustic Italian country bread, French boule, or sourdough would do nicely as well. Using slightly stale bread is key to achieving a hearty, tender soup texture without getting too mushy.
2. 2. Skip the dried beans. Ribollita comes together quickly if you use canned beans rather than dried. This recipe is the perfect weeknight dinner, coming together in about thirty minutes. As a bonus, you can use the can liquid from the beans to create a thicker, heartier broth without thickeners.
3. 3. Experiment with greens. Tuscan kale is most traditional, but you can use any hearty greens in your ribollita. Try collard greens, Swiss chard, mustard greens, or Savoy cabbage in your soup for a twist on the classic. You can also add extra vegetables to your soup, like diced zucchini or thinly sliced leeks.
4. 4. Add extra flavor. Make the most of store-bought broth by adding some extra ingredients. Simmering your soup with leftover Parmesan rinds will impart extra flavor. Or, try adding some meat to the soup. Render diced pancetta with your sautéing vegetables.