Zuppa Ribollita (Ribollita soup)

Ribollita is a rustic Tuscan soup, perfect for chilly winter days when you’re craving something hearty, rich, and filling. Its name, which means “reboiled,” comes from its traditional roots: countryside families would make it in large batches, reheating it over several days—somehow each serving always tasted even better than the last.

This soup celebrates simple, humble ingredients: hearty greens, creamy cannellini beans, and stale bread all come together in a flavourful broth. The bread soaks up the liquid, turning the soup into a thick, satisfying meal that’s even better with a glass of red wine.

You can go the traditional route with dried beans that need soaking and cooking, or make life easier with pre-cooked cannellini—they work perfectly and save you a lot of time.

Servings: 4

Ingredients:

• 14 oz (400 g) cannellini beans, dried
• 9 oz (250 g) stale Tuscan bread
• 5 oz (300 g) Tuscan kale (cavolo nero)
• 9 oz (250 g) savoy cabbage
• 7 oz (200 g) Swiss chard
• 2 medium potatoes
• 5 oz (150 g) peeled tomatoes
• 1 onion
• 2 medium carrots
• 1 stalk celery
• 2 cloves garlic
• 1 sprig rosemary
• 2 leaves sage
• 6 1/3 cups (1.5 L) vegetable stock
• 4 tbsp extra virgin olive oil
• Salt to taste

Step-by-Step Instructions:

1. Prepare the beans
   Soak 14 oz (400 g) cannellini beans for 12 to 24 hours in cold water. Drain, rinse, and cook them in fresh water with 1 sprig of rosemary and 2 garlic cloves until tender. Drain and set aside, reserving the cooking broth.
2. Prep the vegetables
   Peel and dice 2 medium potatoes, 1 onion, 2 medium carrots, and 1 stalk of celery. Shred the 10.5 oz (300 g) Tuscan kale, 9 oz (250 g) savoy cabbage, and 7 oz (200 g) Swiss chard.
3. Start the soup base
   Heat 4 tbsp extra virgin olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes.
4. Build the flavours
   Add the diced potatoes and sauté briefly, then stir in 5 oz (150 g) peeled tomatoes, breaking them up with a spoon. Cook for another 5 minutes.
5. Add the greens
   Toss in the shredded kale, cabbage, and chard. Stir well, letting the greens soften slightly, then add 2 sage leaves.
6. Simmer the soup
   Pour in 6 1/3 cups (1.5 L) vegetable stock, the reserved bean cooking water, and half of the cooked beans. Season with salt to taste. Bring the mixture to a boil, then reduce to a gentle simmer for about 30 minutes.
7. Blend for creaminess
   Blend the remaining half of the cooked beans into a smooth paste, then stir it into the soup to thicken it further. Simmer for another 10 minutes.
8. Layer with bread
   Tear 9 oz (250 g) of stale Tuscan bread into chunks and fold them into the soup, stirring to combine.
9. Reheat and serve
   Let the soup rest for at least an hour, or better yet, overnight. Resting enhances the flavours, making each bite even more delicious. When ready to serve, reheat gently, drizzle with extra virgin olive oil, and enjoy!

Buon appetito!

Nutritional Information (per serving):
Calories: 495 kcal | Protein: 19 g | Carbohydrates: 62 g | Fat: 14 g | Saturated Fat: 2 g | Fiber: 16 g | Sugar: 6 g | Sodium: 540 mg | Cholesterol: 0 mg

Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.