This Italian ribollita soup is so thick and hearty it's practically a stew. Ribollita Toscana brims with vegetables, creamy cannellini beans, herbs, and a savory broth, making it incredibly satisfying and perfect for cold weather. I've included simple variations for grain-free, dairy-free, and vegan diets so everyone can enjoy this classic Tuscan dish.
We fell in love with ribollita (also known as ribollita Toscana) in Siena, Italy - a stunning medieval city steeped in history and good food. This hearty vegetable-and-bean soup is a staple throughout Tuscany. The name ribollita means "reboiled," a nod to the tradition of thrifty Tuscan cooks who turned leftover vegetables, beans, and bread into a rich, comforting soup. It's a true meal in a bowl - perfect for making a big, flavor-filled pot for your family. Make it a day ahead for even better flavor.
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Why You'll Love Ribollita Toscana
- Hearty and satisfying - Thick, rustic, and almost stew-like, this is true meal-in-a-bowl comfort.
- Make-ahead friendly - Ribollita is even better the next day, and it reheats beautifully, true to its "reboiled" roots.
- Packed with good-for-you ingredients - Loaded with vegetables, beans, herbs, and olive oil, it's nourishing as well as cozy.
For another hearty Italian-inspired soup, try this chicken minestrone soup recipe.
Ingredients You'll Need
Don't let the long list scare you; a lot of it is vegetables and some prep work but it's worth it.
- Olive oil - Extra-virgin, for sautéing the vegetables and adding that classic Tuscan flavor.
- Prosciutto or pancetta - A little goes a long way; adding savory depth and a subtle smokiness. Skip it to keep the soup vegetarian or vegan.
- Onion - Adds gentle sweetness and a flavorful base as it softens and cooks down.
- Garlic - Fresh cloves are a must in an Italian soup, adding warmth and aroma.
- Carrots - For natural sweetness, color, and another layer of vegetable flavor.
- Celery - Part of the classic soup base and essential for depth of flavor.
- Fennel - Widely used in Italian cooking; it adds a delicate, slightly sweet anise note and more vegetable texture.
- Dried Italian herb blend - An easy way to layer in classic Tuscan flavors.
- Greens - Tuscan or lacinato kale (the big flat, crinkly leaves) for hearty texture and color.
- Beans - Canned cannellini beans keep things simple and add creaminess and protein.
- Broth - Chicken broth, low sodium vegetable broth, or turkey broth. Homemade is best, but a good-quality refrigerated or frozen store brand is a fine shortcut.
- Bread - Stale, crusty bread is essential for authentic ribollita. Use day-old sourdough or ciabatta (regular or gluten-free); the drier, the better. It absorbs the broth, thickens the soup, and gives it that hearty, almost porridge-like texture without turning mushy.
- Tomatoes - Canned diced tomatoes (petite diced if available) for acidity, sweetness, and color.
- Fresh basil - Adds a bright, fresh finish; skip it if it's not in season.
- Parmesan cheese - Finely grated for serving, if you'd like a salty, savory finish.
Please see the recipe card for measurements, salt, black pepper, and red pepper.
Chef's Tip - What Makes Ribollita "Real"
Ribollita means "reboiled," and the bread is part of the soup, not a garnish. True ribollita isn't vegetable bean soup with croutons or garlic toast on top-the stale, crusty bread is stirred in and melted into the broth to thicken it into a hearty, rustic bowl.
Substitutions and Variations
The beauty of ribollita is that it's a flexible dish made with what's available. Don't hesitate to make substitutions that suit your taste and pantry.
- Sub swiss chard for the kale.
- Bean swap - Try botlotti beans (cranberry beans), red kidney beans, chickpeas, or even navy beans.
- For grain-free, skip the bread cubes, it is just not as thick.
- If you have mixed dietary preferences in your home, you can use the crisped Prosciutto as a garnish instead of cooked in so each person can choose. Same for the cheese.
- Add a parmesan rind to the simmering soup for more flavor (and remove before serving).
Chef's Tip - Preparing the Bread for Ribollita
For the best texture, use stale, crusty bread. Sourdough or ciabatta (gluten-free if needed) works well once it's had time to dry out, such as a day on the counter uncovered. If you don't have day-old bread, cut it into pieces and dry it in a low oven until firm but not browned - this helps it thicken the soup instead of dissolving into paste.
How to Make Ribollita Soup
There is a bit of prep work to making ribollita with chopping all of the vegetables, but think of it as great knife skills practice. You can do your prep ahead and cook when ready. Originally I used pancetta, but if prosciutto is easier to find, that works too.
- Chop the meat and all of the vegetables. Drain and rinse the beans and open the tomatoes.
- Brown the meat briefly until crisped, remove, then saute the vegetables.
- Add kale, tomatoes, beans, broth and bread, then simmer until thickened.
- Add the fresh basil before serving and enjoy ladled into shallow wide bowls and sprinkle with Parmesan.
Serving Ribollita
This is a hearty, rustic Italian soup that is traditionally served as a stand-alone meal, but there are plenty of ways to complement your meal. Here are some serving suggestions:
- Serve with toasted crusty bread or garlic toast (GF).
- Drizzle the top with a little good olive oil.
- The salty finish of grated Parmesan cheese or Pecorino Romano cheese is delicious.
- Garnish with freshly chopped parsley or basil for a pop of freshness.
Storing and Freezing
Ribollita keeps in an airtight container in the refrigerator 3-4 days. If you won't finish it by then, freeze it.
Ribollita freezes well overall, especially if you freeze it without the bread. Even with the bread, it can still be delicious-just expect a thicker consistency that may need some adjustments (like extra broth) during reheating.
The best way to freeze ribollita is before adding the bread. Thaw in the refrigerator overnight then simmer on the stovetop until hot and add the bread. For freezing:
- Cool Completely, then transfer to airtight containers.
- Portion: Freeze in individual portions or family-sized batches for easy reheating.
- Leave Space: Leave about an inch of space in the container to allow for expansion during freezing.
- Label: Add a label with the date and contents for easy identification.
Recipe FAQs
The best greens for ribollita include lacinato kale (aka Tuscan kale or dino kale), Swiss chard, or spinach.
To make ribollita vegan or vegetarian, skip the meat (pancetta or prosciutto), use vegetable broth, and omit any grated cheese for garnish. You can also use a vegan, plant-based parmesan. Try topping it with a sprinkle of nutritional yeast for a cheesy flavor. Make these simple changes and you'll love the vegan or vegetarian version of ribollita.
Good substitutes for Parmesan cheese include Pecorino Romano (sharper, saltier Italian cheese made from sheep's milk), Grana Padano (similar to Parmesan but milder and less expensive), Manchego (a Spanish cheese with a rich, buttery taste), or Asiago (with a nutty, slightly tangy flavor.)
More Hearty Soup Recipes
Nothing like a hearty bowl of soup on a cold day to warm you up from the inside out. Here are a few recipes that meet that need exactly!
Did You Make This Recipe?
If you make ribollita, please add your comment. I appreciate your feedback and enjoy hearing from you. They really help other readers. If you loved it, please give it a 5-star rating.
📖 Recipe
Italian Ribollita Soup
Equipment
- Large soup pot or Dutch oven (5 ½ qt)
Ingredients
- 1 ½ - 2 cups bread cubes sourdough bread, GF or not, day old staled
- 2 tablespoons olive oil divided use
- 3 ounces prosciutto, chopped or pancetta
- 1 large onion diced, 2 cups
- 3-4 large cloves garlic chopped fine
- 1 cup diced carrots 2 large
- 1 cup diced celery 2-3 ribs
- 1 cup diced fennel bulb 1 medium bulb
- 1 ½ teaspoons dried Italian herb blend
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 4 cups chopped kale 5-6 large leaves without center ribs
- 15 ounces canned cannellini beans rinsed and drained
- 4 cups low sodium chicken broth preferably homemade
- 1 28-ounce can diced tomatoes
- ¼ cup chopped fresh basil leaves
- ½ cup grated Parmesan cheese optional
Instructions
Ready the bread
- Either stale the bread by leaving slices on the counter overnight uncovered or oven dry it at 300°F, 1503- minutes depending on the bread.
Cook the prosciutto or pancetta
- Heat 1 teaspoon olive oil in a large heavy pot (5½-6 quarts) over medium heat. Add the chopped prosciutto or pancetta and cook until lightly crisp, about 4-5 minutes. Transfer to a small plate and set aside.
Sauté the aromatics
- Add the remaining olive oil to the pot. Stir in the onion and cook until softened and translucent, about 5 minutes. Add the garlic and cook 1 minute, stirring so it doesn't brown.
Add the vegetables
- Add the carrots, celery, and fennel. Cook until tender, 5-7 minutes, stirring occasionally. Stir in the dried Italian herbs, salt, pepper, and red pepper flakes.
Add the kale
- Stir in the chopped kale and cook 4-5 minutes, until slightly wilted. This step helps the greens integrate into the base rather than floating.
Build the soup
- Add the tomatoes with their juices, cannellini beans, and broth. Stir to combine.
Add the bread
- Stir in the cubed, day-old bread. It will begin to soften and thicken the soup as it absorbs broth.
Simmer gently
- Raise the heat just until the soup is almost boiling, then cover and reduce to low heat. Cook 15 minutes until the kale is tender and the bread has melted into the pot.
Finish soup
- Return the cooked prosciutto or pancetta to the soup, stir in the fresh herbs, remove the parmesan rind if using, and taste for seasoning. Ladle into bowls and top with grated Parmesan if desired (and remember parmesan is salty).
Notes
Nutrition
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Debbie from Alaska says
Hi Sally, I made this soup last week. So flavorful!!!! I chose to leave the bread out and serve bread on the side instead. I also chose to use ground Italian flavored chicken, instead of the prosciutto/pancetta as someone else suggested in the comments. And from another comment, I added zucchini. I'm a veggie fan!
Looking at the ingredients, I wasn't sure about the fennel, but the produce manager at my store gave me a taste and I used it. Very nice!!! But not obvious!!
Thanks for the recipe, and thanks for the comments from other readers!!
Sally Cameron says
Hey Debbie, so glad you enjoyed it! One of my favorites too. Good for you on making it work for you without the bread, and with the other swaps. Sounds like delicious changes, and great that you tried fennel! I have a dozen heads in my garden right now I need to start using. Stay warm up there and thanks for commenting.
Laura says
I’m making this soup right now! Can’t wait to taste. I’m a little confused about the prosciutto though as I don’t see where it comes back into the pot. I’ve added a diced zucchini and some Italian chicken sausage too.
Sally Cameron says
Really? I'll check that out right away, thanks. Add it in towards the end to heat through. Hope you enjoy it!
Patty says
I’ve been making Ribollita (based on Ina Garten’s recipe) for the last few years, and it’s a favorite. I add the (optional) cabbage that her recipe calls for, and as with every recipe, I increase the amount of garlic! ☺️ I also include red and yellow bell pepper (and sometimes leeks) when sautéing the carrots, celery, etc.. In the last boil/simmer, I include Parmesan rinds, and instead of putting bread in to cook, I make a mess of croutons (sourdough garlic/jalapeño/cheese loaf from our farmer’s market!) and put them in the bottom of the bowl. Pour the soup on top of croutons, grate more cheese, drizzle with good olive oil—holy cow! I think I’ll try your fennel bulb next time.
Sally Cameron says
Sounds delicious Patty. I sometimes do the Parmesan rinds too as it adds that "umami" flavor. Leeks, absolutely! Love them. Fun idea with the croutons!
Clarence wilson says
This recipe is absolutely delicious! I’m will make very soon coz of i love it, Thanks for sharinng
Sally Cameron says
Hope you enjoy it Clarence! We just finished a big pot.
Sasha says
This soup is best for the winters and good for us also.
Sally Cameron says
Totally agreed Sasha.
Brenda says
Today I'm buying the ingredients to make this. One question though...if freezing half and serving the other half over several days, should it add the bread cubes all at once, or when I am reheating the soup in small batches? Thanks.
Sally says
Hi Brenda. That is a good question! My first thought was to add them when you re-heat the soup, but that would kind of be a hassle and extra step when you just want a quick meal. So I froze some with the breadcrumbs in, then thawed and heated and it was great. No problem. Freeze it with the breadcrumbs in. They do melt away and disintegrate into the soup when cooking anyway. Hope this helps.
Heather says
Loved this soup and so did my family!
Sally Cameron says
Thanks Heather! So glad to hear that.
Gillian says
This recipe is absolutely delicious! I'm making it again today. Hubby loves it 🙂
Sally says
Love to hear that Gillian. Thanks for commenting back. Always makes me happy to know my recipes are helping people!
Christine says
FYI...of all the recipes I found for ribollita...yours is the best. However, I made a change of my own which you would probably love. I used Italian flavored chicken sausage and swisschard instead of kale and pancetta. I'm in love with this soup and have made it three times since September. It's a total winner!!!!
Sally says
Thanks Christine! Excellent changes! Thanks for reporting back so everyone can try it this way. I love using chicken sausage and always have it in the fridge or freezer. Good job!
Chef Debbie of Yummy~issimo! says
This soup is fantastic! I typically look at recipes and change a lot of things but this is one that I made exactly as written and have shared (with Chef Sally's permission) on the radio. Thanks Chef Sally for always offering us great recipes that are easy to prepare, healthy and tasty!
Nan says
I think this soup looks so good! I've been making a fair number of soups this winter and think this ribollita should go into the line up.
Beautiful photos of Italy!