A Hearty Vegetable Soup With Bread!
About fifteen minutes into simmering, this pot of ribollita starts to smell like a Florentine trattoria in January: woodsy rosemary, sweet San Marzano tomatoes, garlic, and nutty Parmesan. Then you stir in the toasted bread, which drinks up all that savory broth, and what started as a soup becomes something thick enough to stand a spoon in. The best part? It’s thick and creamy without any cream.
Ribollita (ree-boh-LEE-tah) literally means “reboiled.” It’s the best example of how Tuscan cooks stretched yesterday’s vegetable soup with stale bread and brought the whole thing back to life. My version builds that same rustic, stew-like body in under an hour, with a couple of restaurant tricks for extra creaminess. It’s one of my favorite cozy soups that eat like a full meal, and like all the best ones, it only gets better overnight.
A Couple Ingredient Notes
- Crusty artisan bread: Sourdough, ciabatta, or baguette, ideally a day or two old, are the pro move here.
- Soffrito: The aromatic base of many Italian soups and sauces, made up of diced Vidalia onion, carrots, garlic and celery.
My guess is you’re familiar with the remaining ingredients, but the last thing I’ll say is using a high-quality extra virgin olive oil makes all the difference. (If you’ve got a nice one open, it’s the secret behind my moist, lemony olive oil cake, the perfect sweet ending to a Tuscan-themed dinner!)
Easy Instructions
Yes, in a pinch you can absolutely use canned crushed tomatoes. I just love crushing the whole tomatoes directly into the pot. Makes me feel like an Italian nonna. 😂
For a pro chef move, be sure to finish with shaved Pecorino or Parmigiano Reggiano (note: this is often made with animal rennet, so look for a vegetarian hard cheese if this is important to you.)
Take It To The Next Level
- Day-old bread is your friend. Slightly stale bread soaks up broth without collapsing.
- Mash for body. A fork gives you a chunkier, more rustic texture, while a food processor makes the soup extra velvety.
- Chop the soffrito by hand if you can. A food processor is faster, but hand-cut veggies give the finished soup more texture.
Other Greens
Lacinato kale is traditional, but I’ve used Swiss chard before (my favorite green veggie) and surprise, surprise, it’s wonderful. I think Savoy cabbage would also work well.
What to Serve with Ribollita
A big bowl of ribollita soup is a meal on its own, but if you’re hosting, keep the rest of the table light and bright. I like this tender butter lettuce and avocado salad, but even a simple board of Tuscan salami, olives, and aged Pecorino is fantastic on the side.
For wine, I recommend a bottle of cherry-bright Tuscan Sangiovese.
This ribollita recipe is basically a hug in a bowl, especially on a chilly fall night. If you make it, I’d love to hear how it turned out!
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Rich, Thick Ribollita (Tuscan Bread Soup)
Equipment
Ingredients
- 8 oz (225g) artisan bread, such as sourdough, ciabatta, or baguette (*use gluten-free bread to make this recipe gluten-free)
- ⅓ cup extra virgin olive oil, divided
- 1 large Vidalia onion, cut into ½-inch dice
- 2 large carrots, cut into ½-inch dice
- 2 celery stalks, cut into ½-inch dice
- Kosher salt
- 4 cloves of garlic, finely chopped
- 1 (28oz) can whole peeled San Marzano tomatoes
- 4 cups vegetable broth, or water
- 1 large bunch of lacinato (or Tuscan) kale, stems removed, leaves roughly chopped into 2-inch pieces
- 4 sprigs of rosemary, tied together with kitchen twine
- 2 bay leaves
- Parmesan rind, optional, but adds so much flavor!
- 2 (15oz) cans of cannellini beans, drained and rinsed
- 1 Tbsp red wine vinegar
- High quality extra virgin olive oil, for serving
- Pecorino Romano or Parmigiano Reggiano, thinly shaved into strips
- Flaky sea salt, for serving
- Freshly cracked black pepper
Instructions
- Toast the bread. Preheat an oven to 375°F (190°C). Rip the bread into bite-size pieces about 1-2-inches big, then place on a rimmed baking sheet. Drizzle with 2 Tbsp of extra virgin olive oil, toss well, then toast for 7 minutes, or until the bread is crispy and lightly golden brown. Set aside.
- Sauté the soffritto. Heat remaining 3 olive oil in a large Dutch oven or soup pot over medium-high heat. When hot, add diced onion, carrots, and celery, then season with 1 tsp Kosher salt. Cook, stirring occasionally, until the vegetables have softened slightly, about 6-8 minutes. Add 4 cloves chopped garlic, stir, then cook 1 minute more.
- Add liquid. Add 1 (28oz) can of whole peeled tomatoes, either crushing them by hand directly over the pot or breaking up in the pot with a spatula. Add 4 cups of vegetable broth or water, then bring to a simmer.
- Simmer with kale and aromatics. To the pot, add chopped kale leaves, rosemary bundle, 2 bay leaves, and a Parmesan rind, if using. Simmer for 15 minutes.
- Meanwhile, mash half the beans. Place half of the beans in a bowl, then use a fork to mash well. Alternatively, for a smoother texture, you can purée these in a food processor.
- Stir in remaining ingredients. Add mashed cannellini beans, remaining whole cannellini beans, 1 Tbsp red wine vinegar, and about half of the toasted bread, then stir well to thoroughly mix. Remove the bay leaves, herb bundle, and Parmesan rind. Taste and adjust seasoning as needed.
- Garnish, then serve! Finish each bowl of soup with a generous drizzle of a high quality extra virgin olive oil, as much shaved Pecorino or Parmesan as you like, a pinch of flaky sea salt, and freshly cracked black pepper. Top with a few remaining bits of toasted bread, then enjoy immediately!
Notes
- Serves 6 as a main or 8 as a starter.
- Soffritto shortcut: You can pulse the onion, carrots, and celery in a food processor to save time, though hand-chopped vegetables give the soup more texture.
- Leftovers: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen.
- To freeze: Cool completely, then freeze for up to 3 months. For best texture, freeze before adding the bread and stir in freshly toasted bread when reheating. Thaw overnight in the fridge.
Nutrition
Photography by: Alana of Your Home Made Healthy.
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