This hearty Tuscan vegetable and bean soup called ribollita is one of the most popular soup recipes on my site. So thick, it’s more like a stew. After making it recently, I decided to update the post and simplify the recipe. So if you’ve never made ribollita, now is the time. I’ve included options for grain-free, dairy-free and vegan eaters.
Ribollita in Siena, Italy
Famed for its cuisine, art, cathedral and Il Palio horse race, Siena is an ancient medieval and historic marvel. It’s the scene of storybooks, postcards and movie sets. Exploring cobblestone alleyways and stopping at every turn to take photographs left us in need of a warm lunch. A small unassuming restaurant close to our hotel looked like just the spot. How how could we resist a restaurant named for an Italian grandmother?
Osteria Nonna Gina & Ribollita
We were seated at a small wooden table, watching as the cozy dining room quickly filled with local families. You’ll find a hearty vegetable soup called Ribollita everywhere in Tuscany. In English, Ribollita means “reboiled”. Ribollita is a way for thrifty Tuscan cooks to use leftover vegetables, bread and beans from the week.
A steaming bowl of ribollita arrived. We sprinkled a little fresh Parmesan cheese over the top, and with every bite quickly learned why this soup was famous. Complete with a good glass of local Chianti, we had a warm and comforting lunch. I knew I had to make it at home.
Cooking Ribollita at Home
I found inspiration from Ina Garten, then adapted it to recreate what we enjoyed in Italy. With so many vegetables, there is a bit of prep work to making ribollita, but think of it as great knife skills practice. You can do your prep ahead and cook when ready. Originally I used pancetta, but prosciutto is easier to find so my updated recipe uses that.
Ingredient Notes and Dietary Options
- For vegans or vegetarians, use vegetable broth and omit the prosciutto
- Homemade vegetable broth is easy to make and beats the store stuff. Here is my recipe. Make it and freeze in batches
- For gluten-free bread I use this gluten-free sourdough (no dairy, eggs, soy, vegan and GF). Found it frozen at Whole Foods or locally at Mothers Market
- If you use regular sourdough and not gluten-free, the slices are much larger, so start with half
- For dairy-free, skip the Parmesan cheese as garnish
- If you do not eat pork, skip the Prosciutto (or Pancetta)
- For grain-free, skip the bread cubes, it is great without 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.
- My original recipe used pancetta, but Prosciutto is more widely available. If you use pancetta, drain off excess fat or use it to cook the onion.
Originally posted 1/17/2011
Ribollita | Tuscan Vegetable Soup |Siena, Italy
Ingredients
- 2 tablespoons olive oil divided use
- 3 ounces prosciutto chopped
- 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 1/2 teaspoons dried Italian herb blend
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 4 cups chopped kale 5-6 large leaves without center ribs
- 1 15-ounce can cannellini beans rinsed and drained
- 4 cups low sodium chicken broth preferably homemade
- 4 slices gluten-free sourdough bread, cubed small crusts removed (1 1/2 -2 cups)
- 1 28-ounce can diced tomatoes
- 1/4 cup chopped fresh basil leaves
- ½ cup grated Parmesan cheese optional
Instructions
- Heat 1 teaspoon of the oil in a large heavy pot (5 1/2 quarts) over medium heat. Add Prosciutto and cook until crisped, 4-5 minutes. Remove Prosciutto from the pot and set aside to be added back later.
- Add the rest of the oil to the pot and add the onion. Cook until tender and translucent, about 5 minutes. Add the garlic and cook 1 minute, stirring. Add the carrots, celery and fennel and cook until tender, 5-7 minutes, stirring occasionally. Stir in the dried herbs, then stir in the kale, salt, and black and red pepper, cook 4-5 minutes. Add tomatoes with their juice, beans, broth and bread cubes. Turn heat up and bring soup to almost a boil, then put a lid on the pot and turn the heat to low. Add the Prosciutto back in and cook for another 15 minutes. Kale will be tender and bread cubes will melt into the soup. Remover lid, stir in basil, and serve. Ladle into bowls, top with Parmesan to serve if desired.
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!
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!
[…] adapted from Sally Cameron […]
Awesome website…
[…]the time to read or visit the content or sites we have linked to below the[…]……
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!!!!
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!
This recipe is absolutely delicious! I’m making it again today. Hubby loves it 🙂
Love to hear that Gillian. Thanks for commenting back. Always makes me happy to know my recipes are helping people!
Loved this soup and so did my family!
Thanks Heather! So glad to hear that.
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.
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.
This soup is best for the winters and good for us also.
Totally agreed Sasha.
This recipe is absolutely delicious! I’m will make very soon coz of i love it, Thanks for sharinng
Hope you enjoy it Clarence! We just finished a big pot.
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.
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!
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.
Really? I’ll check that out right away, thanks. Add it in towards the end to heat through. Hope you enjoy it!