Ribollita, a Traditional Tuscan Bread Soup

Use up your stale bread with this classic Tuscan countryside-style warming soup.

  • ( Scored 5 on 1 reviews )

Nina:

The best way EVER to use up my old bread sitting around. I make sure to use lots of cannellini beans too, to give it extra nutrition and texture.

read all reviews...

Perfect for a chilly winter day, this Tuscan Ribollita soup recipe will make you feel ever-so-virtuous as you use up your kitchen scraps to make a great Italian classic.  This quintessential classic Tuscan recipe has a million variations and different possibilities for customization (making it a great way to use up leftover veggies), but you should always be sure to include Cannellini beans, Tuscan kale, leftover stale bread, cabbage, carrots, potatoes and onions. So let's get on and learn how to make a delicious Ribollita!

The traditional Tuscan recipe calls for the veggetables listed in this recipe, however if your family has a preference for other veggies, be bold and toss 'em to experiment with this most forgiving recipe.  Drizzle a bit of spicy extra-virgin olive oil and transport your dining table to heaven! uscans also serve the soup with sliced raw onoin on the side.

Ingredients

play video recipe for 4 servings

Traditional Tuscan Bread Soup ingredients

  • Tuscan kale (Bunch) 1
  • Swiss chard (Bunch) 1
  • Yellow Potatoes 2
  • Cannellini beans 200 grams
  • Celery (Stalk) 2
  • Onion 1
  • Carrot 1
  • Garlic Cloves 2
  • Tuscan Bread (Slices) 300 grams
  • Canned tomato 200 grams
  • Extra-virgin olive oil as needed
  • Salt as needed
  • Parmesan cheese (Grated) as needed
  • Sage (Leaves) as needed
  • Rosemary (Branch) as needed

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Preparation

play video recipe

for 4 servings

Step

1

Of 4

Prepare the beans if using dried

If using dried beans, place dried Cannellini beans in medium pot with enough water to cover beans generously. Allow to soak at least 8 hours. Drain, place back into medium soup pot filled partially with water, add beans and bring to boil. Add 1 generous tablespoon of extra-virgin olive oil and a few sage leaves. Allow to cook for at least 1 hour or until well-softened. 

A note on beans:  you can skip the long overnight soak and cooking time if you use tinned Cannellini beans.  Simply substitute 400 grams of tinned beans to replace the 200 grams of dried beans.  

Step

2

Of 4

Prepare the soup base

Using either a yellow or white onion, peel and thinly slice.  Set aside.  Peel and finely dice carrot, set aside.  Peel and finely mince garlic, set aside.  Finely mince celery, set aside.

Remove stems from kale, and julienne.  Set aside. Julienne Swiss chard, and set aside.

Peel and cube potatoes, then set aside. 

Coat bottom of medium sauce pot with olive oil and add sliced onion, minced garlic, diced carrot, celery, and fresh rosemary. Allow to cook 2 minutes.  Once vegetables begin to turn light golden brown, add kale, chard and diced potatoes to pan. Allow vegetables to blend and cook together for a few minutes, then add tomato pulp.  Adjust vegetables to taste with salt, and allow flavors to blend well.

A note on herbs:  we recommend using fresh herbs, but if not available, they can be substituted with dried versions (rosemary or sage).  

tagAlt.Ribollita soup base

Step

3

Of 4

Cook the soup

Add Cannellini beans to pot with vegetables along with almost all of bean's cooking liquid. Allow the soup to cook for at least 1 hour.

tagAlt.ricollita cook soup

Step

4

Of 4

Finish the soup and serve

We recommend using dried, stale rustic-style country bread.  Before adding to soup, break up bread into chunks or into pieces as small as you can get them.

Once cooked, add Tuscan bread to soup.

Let mixture rest for at least 30 minutes. Reheat soup if necessary, and serve with generous drizzle of olive oil and Parmesan cheese.

tagAlt.finish ribollita

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...Great Italian Goddies!

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Storia di Famiglia - Chianti Classic DOCG Wine - Cecchi

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Reviews

Nina Sunday 12th of April 2020

Love using leftovers!

The best way EVER to use up my old bread sitting around. I make sure to use lots of cannellini beans too, to give it extra nutrition and texture.

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