Tuscany Soup
Ribollita
Make ribollita with Tuscan kale, cannellini beans, vegetables, stale bread, olive oil, and a thick savory broth.
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Serves
- 6
- Level
- Easy
Instructions
- Cook onion, carrot, celery, and garlic slowly in olive oil until sweet and soft.
- Add the sliced kale and stir until it begins to wilt and darken.
- Add cannellini beans and stock, then simmer until the vegetables are tender.
- Mash a portion of the beans against the side of the pot to thicken the broth naturally.
- Stir in torn stale bread and cook until it absorbs liquid and gives the soup body.
- Rest the soup for at least 20 minutes, or overnight if possible, so the flavors settle.
- Reheat gently, adjust salt and pepper, and finish each bowl with peppery olive oil.
This ribollita recipe makes the Tuscan bread soup thick with beans, kale, vegetables, and stale country bread. The ribollita soup gets better after resting, which is why reheating is part of the tradition.
Why This Ribollita Recipe Works
Ribollita means reboiled, and the name is practical advice. Make it ahead, reheat gently, and finish with peppery olive oil.
Key Tips
- Mash some beans into the broth so the Italian bean soup has body without cream.
- Use sturdy stale bread; soft sandwich bread dissolves too quickly for Tuscan bread soup.
- Reheat gently and finish with olive oil so ribollita tastes rounded and peppery.
Variations and Serving Ideas
The same technique helps when you want Tuscan bread soup, Italian bean soup, and ribollita soup. Keep the character of Ribollita in mind: choose good ingredients, control texture, and serve the dish at the moment it tastes most vivid.
Tuscany Soup soupbeansvegetariantuscan
