Easy Vegetarian Ribollita Recipe That Will Transport You to Tuscany

Cozy Italian Ribollita Recipe: The Ultimate Tuscan Bread Soup – Hey there, fellow food lovers! Lumina here, and I’m super excited to share one of my absolute favorite comfort food recipes with you today – Ribollita!

Ribollita

Lumina Liu

Authentic Italian Ribollita is a hearty Tuscan vegetable soup thickened with bread. This comforting vegetarian dish combines cannellini beans, fresh kale, and aromatic herbs, topped with crispy bread and Parmesan for a rustic Italian meal that's both healthy and satisfying.

4.9 from 247 votes

Prep Time 15 Minutes

Cook Time 40 Minutes

Total Time 55 Minutes

Course Vegetarian

Cuisine Italian

Servings 4 servings

Calories 385 calories kcal

Ingredients

 

• 5 tablespoons olive oil
• 1 chopped onion
• 1 chopped carrot
• 1 stalk chopped celery
• 1 tablespoon minced garlic
• 2 cups cannellini beans
• 1 can tomatoes
• 4 cups water
• 1 fresh sprig rosemary
• 1 fresh sprig thyme
• 1 pound chopped kale
• 4 thick slices wholegrain bread
• 1 thinly sliced red onion
• ½ cup freshly grated Parmesan

Instructions

 

1. Put 2 tablespoons of the oil in a large pot over medium heat. When it's hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
2. Heat the oven to 500 degrees. Drain the beans; if they're canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
3. Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning.
4. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
5. Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.

Nutrition

Calories: 385.00 caloriesFat: 18.00 gCarbohydrates: 42.00 gFiber: 9.00 gProtein: 15.00 g

Keyword ribollita, Tuscan soup, Italian vegetarian soup, kale bean soup, rustic Italian recipe, bread soup, Tuscan vegetable stew

This traditional Tuscan bread soup is seriously a game changer when you need something warm, hearty, and packed with veggies. The best part? It’s totally vegetarian and incredibly satisfying!

What is Ribollita?

Ribollita (which means “reboiled” in Italian) is basically a thick, hearty soup that originated from Tuscan peasant cooking. It’s the definition of delicious comfort food that doesn’t break the bank!

What makes this Ribollita recipe special is how it transforms simple ingredients into something incredible.

The soup gets better with time as flavors meld together – that’s actually why it’s called “reboiled” – it was traditionally made by reheating leftover soup the next day!

Ingredients You’ll Need

For this classic Ribollita recipe, gather up:

• 5 tablespoons olive oil (divided – 2 tbsp for cooking, 3 tbsp for topping)
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 tablespoon minced garlic
• 2 cups cannellini beans (drained and rinsed if using canned)
• 1 can of tomatoes with juices
• 4 cups water (or vegetable stock for extra flavor!)
• 1 fresh sprig rosemary
• 1 fresh sprig thyme
• 1 pound kale, chopped
• 4 thick slices of wholegrain bread
• 1 red onion, thinly sliced
• ½ cup freshly grated Parmesan
• Salt and pepper to taste

How to Make the Perfect Ribollita

Creating the perfect ribollita is a matter of mastering a few simple yet flavorful elements. This traditional Italian soup is a hearty and comforting dish that originates from Tuscany, made with vegetables, bread, and cannellini beans.

To start, follow the following step-by-step guide:

Step 1: Build Your Flavor Base

1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add your chopped onion, carrot, celery, and minced garlic.
3. Sprinkle with salt and pepper, then cook for 5-10 minutes, stirring occasionally.

Pro tip: Don’t rush this step! These aromatic vegetables (called “soffritto” in Italian cooking) are the flavor foundation of your Ribollita recipe. Letting them get nice and soft brings out their natural sweetness!

Step 2: Create Your Soup Base

1. Preheat your oven to 500°F (this is for the amazing bread topping later!).
2. Add your drained and rinsed cannellini beans to the pot.
3. Pour in the canned tomatoes with their juices.
4. Add 4 cups of water or stock.
5. Toss in your fresh rosemary and thyme sprigs.
6. Bring everything to a boil, then lower to a steady simmer.
7. Cover and cook for 15-20 minutes, stirring occasionally to break up the tomatoes.

I sometimes add a Parmesan rind to the simmering soup if I have one – total flavor bomb! The broth becomes insanely rich and savory.

Step 3: Add Greens and Prepare the Topping

1. Remove the herb stems (they’ve done their job!).
2. Stir in the chopped kale – it’ll look like a lot but will wilt down quickly.
3. Taste and adjust seasonings if needed.
4. Now for the magic part! Arrange bread slices on top of the soup, overlapping as little as possible.
5. Scatter the thinly sliced red onion over the bread.
6. Drizzle with the remaining 3 tablespoons of olive oil.
7. Sprinkle the grated Parmesan on top.

Step 4: Bake to Crispy Perfection

1. Place your pot in the 500°F oven and bake for 10-15 minutes until the bread, onions, and cheese get beautifully browned and crisp.
2. If your pot fits under the broiler, you can use that instead for the final browning.

Serving tip: Divide the Ribollita among 4 bowls, making sure each serving gets some of that incredible crusty bread topping!

Make This Ribollita Recipe Your Own

One thing I love about Ribollita is how flexible it is! Here are some easy swaps and additions:

• No kale? Use spinach, Swiss chard, or any hearty greens you have on hand.
• Bean options: While cannellini beans are traditional, great northern or navy beans work perfectly too.
• Bread choices: Traditional Ribollita uses stale Tuscan bread, but any good quality crusty bread will do the trick.
• Add herbs: A handful of chopped fresh basil stirred in at the end brings amazing freshness.
• Spice it up: A pinch of red pepper flakes adds a nice kick if you like a bit of heat.

Why You’ll Love This Ribollita Recipe

I first tried making Ribollita during a particularly cold January when I was craving something warm and filling. Let me tell you – I was NOT prepared for how amazing it would be!

The way the bread soaks up all those rich flavors while getting crispy on top is honestly pure kitchen magic.

This Ribollita recipe is perfect for:

• * Meal prep – it actually tastes even better the next day!
• * Using up stale bread – no waste in this kitchen!
• * Getting tons of veggies in one delicious bowl
• * Impressing dinner guests without spending hours in the kitchen

The contrast between the crispy bread top and the thick, flavorful soup underneath is what makes Ribollita so special. Trust me, once you try this recipe, it’ll become a regular in your cooking rotation!

Storage and Reheating Tips

If you have leftover Ribollita (though that rarely happens in my house!), store it in an airtight container in the refrigerator for up to 3 days. The flavor actually intensifies overnight!

To reheat, warm it gently on the stovetop, adding a splash of water or broth if it’s too thick. You might want to add fresh bread and cheese on top and pop it under the broiler again for that amazing crispy finish.

I hope you love this Ribollita recipe as much as I do! Let me know in the comments if you try it or if you have any questions. Happy cooking, friends!