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Vegetarian, Italy

Tuscan ribollita

Tuscan ribollita is a thick soup of white beans, kale and vegetables, bound together with stale bread. For 4 people, it takes 1 hour 15 minutes, stays easy to make, and costs €1.70 per serving. The key is mashing part of the beans to thicken the broth naturally.

Tonight, ribollita, the big Tuscan soup of white beans and kale, thick as a stew and held together with bread.

Tuscan ribollita
Total time
1 h 15
Difficulty
Easy
Cost per person
€1.70
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Ribollita is a Tuscan soup unlike any other, thick enough to almost hold its shape on the plate. Kale brings a gentle bitterness, white beans add creaminess, and stale bread soaks up the rosemary scented broth without ever turning to mush. This isn't a thin soup, it leans much closer to a vegetable stew.

It's a perfect dish for a winter Sunday when you have time on your hands, but it also works on a weeknight if you remembered to keep some stale bread around. Adults who love slow cooked, hearty flavors tend to love it, while kids can sometimes find the kale a bit much. Mon Chou likes to bring it out on cold evenings, when you want something warming without feeling heavy.

The ingredients

4 people

Pantry

  • Canned white beans 800 g
  • Crushed tomatoesoften in the pantry 400 g
  • Vegetable brothoften in the pantry 1 l
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Kale 300 g
  • Carrots 2
  • Celery stalks 2
  • Onion 1
  • Rosemary 2 sprigs

Bakery

  • Stale country bread 4 slices

Allergens Gluten, Celery

The step by step recipe

  1. Chop the onion, carrots and celery, and cook them gently in the olive oil. 10 min

    Take your time, this soffritto is the base of the whole soup.

  2. Add the tomatoes, rosemary and sliced kale, then the broth, and let it simmer covered. 30 min

    Remove the tough ribs from the kale, they stay hard.

  3. Add the drained beans and mash half of them into the soup. 10 min

    The mashed beans thicken the broth naturally.

  4. Place the bread slices in shallow bowls and ladle the soup over them.

    Stale bread soaks up the broth without falling apart.

  5. Let it rest for five minutes, then finish with a generous drizzle of raw olive oil. 5 min

    A good quality olive oil is the finishing touch.

Our tips to get it right

  • Use truly stale bread, not fresh bread, otherwise it falls apart in the broth instead of thickening it.
  • Let the kale cook long enough to lose its firmness and turn soft, that's what gives the dish its real character.
  • If you have time, make the soup a day ahead without the bread, its name literally means it tastes better reboiled.

The variations

  • Swap the kale for savoy cabbage or chard, depending on what looks good in winter.
  • For a quicker version, skip the slow soffritto step and sauté all the vegetables together at once.
  • Top with grated parmesan for a richer finish, even though that's not traditional.

What to serve it with

  • A glass of Tuscan red wine
  • A simple green salad
  • An extra drizzle of olive oil

Storage

Ribollita keeps for 3 days in the fridge in a sealed container, and it actually tastes better the next day. It freezes well for up to 2 months, ideally without the bread. Reheat it gently on the stove, adding a splash of water or broth if it has thickened too much.

Questions about this dish

Can you use dried beans instead of canned white beans?

Yes, soak them overnight and simmer for about 1 hour 30 minutes before adding them to the soup. Canned beans stay more practical for a weeknight dinner.

Do you really need stale bread for this recipe?

Yes, that's what gives ribollita its signature thick texture. Fresh bread breaks down too fast and turns the soup pasty instead of thickening it properly.

Can you make ribollita ahead of time?

It's actually recommended, this soup develops more flavor after resting overnight in the fridge. Add the bread only when serving so it keeps its texture.

What kind of bread works best for ribollita?

A rustic, fairly dense country loaf, a day or two old. Avoid soft or very white bread, which turns to mush in the broth.

How long does it take to make a Tuscan ribollita?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Tuscan ribollita?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Tuscan ribollita cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, celery. Always check the labels of the products you buy.

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