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Simple And Yummy Italian Ribollita Soup Recipe (A Fresh and Homemade Recipe For All)

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Savor the essence of Tuscany with a bowl of hearty Italian Ribollita Soup. A rustic blend of cannellini beans, kale, and day-old bread, this Italian classic turns simple ingredients into a culinary masterpiece. Ideal for chilly nights, it warms the soul and embodies the spirit of home-cooked comfort. 

Italian Ribollita Soup

Originally a humble peasant dish, Ribollita has transcended its origins to become a sought-after staple in high-end Italian eateries.

What sets it apart? Its layers of flavor are unlocked through slow cooking and the alchemy of garlic, rosemary, and extra virgin olive oil. 

With every spoonful, you journey through Italy’s rolling hills and bustling food markets. Prepare to be transported—Ribollita isn’t just a meal; it’s an experience.

What Is Italian Ribollita Soup?

Italian Ribollita soup is a hearty Tuscan dish that combines cannellini beans, kale, and day-old bread into a rich, soul-warming meal.

Originating as a “reboiled” peasant food, it utilizes simple, affordable ingredients. 

Slow-cooked with herbs like rosemary, garlic, and extra virgin olive oil, the soup develops complex layers of flavor.

Perfect for cold nights or as a comforting staple, Ribollita embodies the essence of rustic Italian cuisine, turning basic elements into a dish that feels like a hug in a bowl.

History Of Italian Ribollita Soup

Ribollita, meaning “reboiled” in Italian, has its roots in Tuscan peasant cooking. Historically, farmers and laborers created this soup using leftover bread and seasonal vegetables.

This humble dish would often be “reboiled” the next day, enhancing its flavors. Over time, Ribollita transcended its modest origins to become a culinary icon of Tuscany.

Though initially a way to stretch resources, the soup now graces the tables of upscale Italian restaurants worldwide, beloved for its comforting depth and rustic simplicity.

 Interesting Facts About The Italian Ribollita Soup 

  • Second Day Soup: Ribollita translates to “reboiled,” highlighting its tradition of tasting even better the next day after flavors meld.
  • Waste Not: Created to utilize stale bread and leftover vegetables, it’s an eco-friendly choice in modern times.
  • Versatility: The recipe can be adapted to include seasonal vegetables, making it a year-round dish.
  • Rosemary Essential: While many herbs work well, rosemary is considered the soul of authentic Ribollita.
  • Bean Varieties: Cannellini beans are traditional, but kidney or navy beans can be used for variations.

What Makes The Italian Ribollita Soup Special? 

  • Simplicity: Made from basic, readily available ingredients, yet bursting with flavor.
  • Depth: Slow-cooked to perfection, allowing each component to integrate fully.
  • Versatility: Adaptable to various vegetables and beans, suiting personal preferences or seasonal availability.
  • Comfort: A warm, hearty bowl offers instant comfort reminiscent of home cooking.
  • Reusable: Designed to taste even better when reheated, making it perfect for leftovers.
Italian Ribollita Soup

Ingredients List 

IngredientQuantity
Olive Oil1 tablespoon
Red Onion1 large
Carrots2
Celery1 stalk
Potatoes4
Zucchini10 (5 inch)
Leek1
Hot Water1 quart
Swiss Chard1 bunch
Savoy Cabbage1 head
Kale1 bunch
Cannellini Beans2 (15.5 ounce) cans
SaltTo taste
Ground Black PepperTo taste
Tomato Puree3 tablespoons
Day-Old Bread8 slices

Ingredient Tips

  • Olive Oil: Opt for extra virgin for richer flavor and aroma.
  • Red Onion: A sweet variety like Vidalia can be a good alternative.
  • Carrots: Choose firm, bright orange carrots for better texture and sweetness.
  • Celery: Use leaves for additional flavor in the soup base.
  • Potatoes: Waxy varieties like Yukon Gold hold their shape better during slow cooking.
  • Zucchini: Opt for smaller, firmer zucchini to avoid excess water content.

Can You Vary Italian Ribollita Soup Recipe With Other Ingredients?

  • Keto: Swap potatoes and bread for low-carb vegetables like cauliflower or turnips. Use a keto-friendly thickener instead of bread.
  • Paleo: Substitute the cannellini beans with more veggies or lean meats like chicken. Use grain-free, paleo-friendly bread.
  • Gluten-Free: Opt for gluten-free bread or skip it entirely, thickening the soup with a potato or sweet potato puree.
  • Whole30: Skip bread and beans and focus on the vegetable medley, using approved oils and seasonings.
  • Vegetarian/Vegan: The dish is inherently vegetarian. For a vegan version, ensure your bread is egg and dairy-free. Also, skip any optional cheese garnish.
Italian Ribollita Soup

Recipe Directions 

  • Preparation Steps: Dice all vegetables.
  • Cooking: In a deep pan, heat olive oil. Add onion until transparent (5 mins). Add other veggies and cook for 5 more minutes. Add hot water, chard, cabbage, and kale. Simmer covered for 1 hour.
  • Blending: Puree one can of beans. Add to the pan with the second can. Season.
  • Additional Cooking: Simmer for 20 mins. Stir in tomato puree.
  • Final Touches: Layer bread slices and vegetable mixture in a casserole. Refrigerate overnight.
  • Serving: Reheat and serve hot.

Variations, Add-Ons, And Toppings

Variations

  • Protein Boost: Add shredded chicken or sausage for extra protein.
  • Seafood Twist: Incorporate shellfish like shrimp or clams for a coastal spin.

Add-Ons

  • Root Veggies: Parsnips or turnips can offer additional depth.
  • Grains: For more texture, consider adding farro or barley.
  • Spices: A pinch of red pepper flakes can elevate the heat level.

Toppings

  • Cheese: A sprinkle of Parmesan or pecorino adds a salty, umami touch.
  • Fresh Herbs: Chopped parsley or basil can provide color and a fresh burst of flavor.
  • Olive Oil: A high-quality extra virgin olive oil drizzled on top can enhance richness.

Scaling The Recipe 

Scaling Up

  • Large Gatherings: For events, simply double or triple the ingredients. However, ensure your cooking vessel can accommodate the increased volume.
  • Batch Cooking: Make a large batch and freeze portions for future meals.

Scaling Down

  • Smaller Meals: Halve the ingredients for a meal serving 2-3 people. Reduce cooking time by about 15% to ensure vegetables don’t become mushy.
  • Single Serving: Divide the original recipe by 4 or 6 for a single meal. Use a smaller pot and keep an eye on cooking times.

What Is Used For Garnishing?

  • Extra Virgin Olive Oil: A final drizzle can add richness and depth, highlighting the dish’s Italian roots.
  • Parmesan or Pecorino Cheese: Grated cheese provides a salty, umami kick, though it’s different in Tuscan Ribollita.
  • Fresh Herbs: Chopped parsley, basil, or a rosemary sprig can bring color and a fresh flavor.
  • Cracked Black Pepper: For a touch of spice and visual contrast.
Italian Ribollita Soup

Can I Make Italian Ribollita Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

  • Layer all the ingredients except bread and canned beans in the slow cooker. Set it low for 6-8 hours or high for 4-6 hours. Blend one can of beans and add it with the second can about 30 minutes before serving.

Instant Pot

  • Use the sauté function for the initial vegetable cooking. Add the remaining ingredients except bread and canned beans. Pressure cook on high for about 15 minutes and naturally release pressure. Blend one can of beans, add it with the second can, and use the sauté function to simmer briefly.

Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

  • It’s convenient and saves time. Look for a low-sodium, organic option to have better control over the soup’s salt content. However, commercial broths can sometimes need more flavor depth than homemade versions.

Homemade Broth

  • If you have the time, making your own vegetable or chicken broth will undoubtedly give your Ribollita a richer, more nuanced flavor profile. It also allows you to control the ingredients, making it easier to adhere to dietary restrictions.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Soup?

Meat

Fish

  • A seafood twist with shellfish like shrimp or clams can add a coastal flair to the traditional recipe.

Pasta

  • Small pasta shapes like orzo or ditalini can replace bread with texture. However, this will take the dish away from its traditional form.

Vegetables

  • Feel free to use other greens like spinach or mustard or add root vegetables like turnips or parsnips for added depth.
Italian Ribollita Soup

Success Tips – Tips And Tricks For Making The Recipe 

Prepping Tips

  • Uniform Cuts: Make sure all your veggies are cut uniformly for even cooking.
  • Bean Shortcut: If using dried beans, soak them overnight to reduce cooking time.
  • Bread Choice: Day-old bread is best for soaking up flavors without becoming mushy.

Cooking Time Tips

  • Layering Time: Take your time with the layering and refrigeration process; this marries the flavors together.
  • Simmer: A slow simmer helps to meld the flavors without overcooking the vegetables.
  • Taste As You Go: Adjust seasoning at multiple stages to fine-tune the soup’s flavor.
Italian Ribollita Soup

Nutritional Values 

Rich in nutrients, Italian Ribollita soup combines the wholesome benefits of vegetables, beans, and grains.

This Tuscan delight satisfies the palate and offers a balanced blend of fibers, proteins, vitamins, and minerals, making it a nourishing addition to any diet.

What Are The Total Calories In The Italian Ribollita Soup?

A traditional recipe, generally loaded with vegetables and legumes, tends to be relatively low in calories. A single serving can typically range between 200-350 calories. Adding protein, like meat or fish, or garnishing with cheese or olive oil will increase the calorie count. 

Dietary Restrictions Of The Italian Ribollita Soup

  • Gluten: The bread used for layering may contain gluten. Gluten-free bread can be substituted.
  • Vegan/Vegetarian: The traditional recipe is vegetarian. For a vegan version, avoid cheese garnishes.
  • Low-Carb/Keto: The bread and beans make this dish high in carbs. Omit them and add more low-carb vegetables for a keto-friendly version.
  • Nut Allergies: Ribollita is generally nut-free, but always double-check ingredients.
  • Sodium: Store-bought broths and canned beans may contain added salt. Opt for low-sodium versions or make your own.

Health Benefits Of Italian Ribollita Soup

  • Fiber-Rich: The beans and vegetables provide ample fiber, aiding digestion and promoting a feeling of fullness.
  • Vitamins and Minerals: Greens like Swiss chard and kale are rich in vitamins A, C, and K, as well as minerals like iron and calcium.
  • Antioxidants: Ingredients like tomatoes and carrots offer antioxidants, which combat free radicals.
  • Low Fat: The soup is generally low in fat but high in protein, especially when using a vegetable-based broth.
  • Heart Healthy: The olive oil used is a source of monounsaturated fats, beneficial for heart health.

Nutrition Table 

Italian Ribollita Soup

How Can I Make Italian Ribollita Soup Lower In Sodium? 

  • Homemade Broth: Use homemade vegetable or chicken broth without adding salt. This allows you full control over sodium content.
  • No-Salt Canned Beans: Choose canned beans labeled “no salt added” or “low sodium.” Alternatively, use dried beans you’ve soaked and cooked yourself without salt.
  • Limit Added Salt: Avoid adding salt during cooking; let individuals season their servings if desired.
  • Fresh Ingredients: Opt for fresh vegetables over canned or processed versions, which can contain added sodium.
  • Herbs and Spices: Elevate flavor using sodium-free herbs and spices like rosemary, thyme, or garlic.

How Can I Make Italian Ribollita Soup Lower In Sugar?

  • Natural Ingredients: Always use fresh vegetables, as some canned or processed versions might have added sugars.
  • Broth Check: Opt for homemade or store-bought broths without added sugars or hidden sweeteners.
  • Beans: Choose canned beans with no added sugars or cook dried beans from scratch.
  • Tomato Puree: Select purees without sugar. Some brands add sugar as a preservative.
  • Balance Flavors: Enhance sweetness naturally with ingredients like carrots or sweet potatoes, reducing the need for sugar.

How To Serve The Italian Ribollita Soup At Its Best?

  • Temperature: Serve it hot. Reheat gently if stored, ensuring it doesn’t boil to preserve texture.
  • Consistency: Ribollita should be thick, almost stew-like. If it is too thick, thin it slightly with broth.
  • Olive Oil Drizzle: Before serving, finish with a generous drizzle of high-quality extra virgin olive oil.
  • Fresh Bread: Offer crusty, toasted Italian bread on the side or even place a slice at the bottom of the bowl.
  • Garnish: A sprinkle of freshly grated Parmesan or Pecorino and a dash of freshly ground black pepper enhances flavor.

Perfect Side Dishes To Complement Italian Ribollita Soup

  • Focaccia: This olive oil-rich Italian bread is perfect for dipping.
  • Bruschetta: Toasted slices topped with tomatoes, garlic, and basil provide a refreshing contrast.
  • Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with olive oil.
  • Grilled Vegetables: Charred veggies like bell peppers, zucchini, and eggplant add a smoky flavor.
  • Polenta: Creamy or grilled, it complements the soup’s rustic nature.
Italian Ribollita Soup

How Long Can We Store The Soup?

  • Refrigerator: Transfer the soup to an airtight container after cooling to room temperature. It can be safely stored in the fridge for 4-5 days.
  • Freezer: For longer storage, freeze individual portions in airtight containers or heavy-duty freezer bags. Properly stored, it will maintain optimal quality for 2-3 months, though it remains safe to eat beyond this period.
  • Reheating: Always reheat only the amount you’ll consume, bringing it to a simmer. For frozen soup, thaw in the refrigerator overnight before warming.

Can I Make Soup In Advance?

  • Flavor Fusion: Letting the soup sit overnight allows ingredients to meld, intensifying the taste.
  • Convenience: Prepare it a day or two before your event or meal for a stress-free serving.
  • Storage: Cool it quickly to room temperature after cooking, then refrigerate.
  • Reheating: Gently reheat on the stovetop, ensuring it doesn’t boil to retain the best texture.
  • Final Touch: Add fresh herbs or a drizzle of olive oil before serving for a fresh touch.

What Can We Do With Leftovers? 

  • Stew Transformation: Add cooked meat or sausage to give a new flavor profile to your Ribollita.
  • Pasta Sauce: Blend leftovers and mix with pasta for a rich vegetable sauce.
  • Bread Topping: Spread a thick layer on toasted bread, top with cheese, and broil.
  • Pie Filling: Use as a savory filling for a pie or tart.
  • Grain Mix: Stir into cooked rice or quinoa for a hearty meal.
Italian Ribollita Soup

Special Tools And Equipment Needed

  • Heavy-Bottomed Pot: Distributes heat evenly, preventing ingredients from sticking or burning.
  • Wooden Spoon: Perfect for stirring and ensuring ingredients don’t stick to the pot’s base.
  • Blender or Food Processor: Necessary for puréeing the beans to achieve the soup’s desired consistency.
  • Ladle: For serving the soup and ensuring consistent portions.
  • Sharp Knife: A good chef’s knife ensures clean cuts for all the vegetables.
  • Chopping Board: Preferably a large one to handle the variety of vegetables.
  • Strainer: Useful if you’re soaking and boiling your beans from scratch.
  • Casserole or Soup Dish: If you layer the soup with bread slices.

Frequently Asked Questions 

Is Ribollita Considered A Vegetarian Dish?

Traditionally, Ribollita is vegetarian, primarily consisting of vegetables, beans, and bread. However, as with many recipes, variations can exist, and meat might be added based on individual preferences. Always check ingredient lists if dietary restrictions are a concern.

Can I Use Other Types Of Beans Besides Cannellini In The Recipe?

Yes, while cannellini beans are traditional, other beans such as Great Northern beans or chickpeas can be suitable substitutes, though they may slightly alter the soup’s flavor and texture.

Does Ribollita Freeze Well Given Its Bread Content?

Ribollita can be frozen, even with the bread. However, the bread will continue to absorb moisture, and the texture may change upon thawing. If this concerns you, consider freezing the vegetable-bean mixture separately and adding fresh bread upon reheating.

How Can I Achieve A More Intense Flavor Profile In My Ribollita Soup?

To intensify the flavors, consider roasting the vegetables before adding them to the soup, using a homemade stock, or incorporating herbs like rosemary and thyme. Additionally, allowing the soup to rest overnight can also enhance its flavor.

What’s The Origin Of The Name “Ribollita”?

“Ribollita” translates to “reboiled” in Italian. The name stems from the traditional practice of making the soup in large quantities and reheating (or reboiling) it over several days, which allowed the flavors to meld and intensify.

Simple And Yummy Italian Ribollita Soup Recipe (A Fresh and Homemade Recipe For All)

Simple And Yummy Italian Ribollita Soup Recipe (A Fresh and Homemade Recipe For All)

5 from 1 vote
Recipe by Hanna Barnes Course: Soup Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

9

hours 
Calories

300

kcal

Ribollita is a hearty Tuscan soup steeped in tradition, brimming with a medley of vegetables, cannellini beans, and day-old bread. Its thick, stew-like consistency and robust flavors make it a comforting choice for any season.

Ingredients

  • 1 tablespoon 1 Olive Oil

  • 1 large 1 Red Onion

  • 2 2 Carrots

  • 1 stalk 1 Celery

  • 4 4 Potatoes

  • 10 10 Zucchini (5 inch)

  • 1 1 Leek

  • 1 quart 1 Hot Water

  • 1 bunch 1 Swiss Chard

  • 1 head 1 Savoy Cabbage

  • 1 bunch 1 Kale

  • 15.5 ounce 15.5 Cannellini Beans

  • Salt (To taste)

  • Ground Black Pepper (To taste)

  • 3 tablespoon 3 Tomato Puree

  • 8 slices 8 Day-Old Bread

Step-By-Step Directions

  • Preparation Steps
    Dice the Vegetables: Ensure all vegetables—onion, carrots, celery, potatoes, zucchini, and leek—are diced uniformly for even cooking.
  • Cooking
    Heat the Pan: Place 1 tablespoon of olive oil over medium-high heat in a deep pan.
    Cook the Onion: Stir in the diced red onion. Cook for about 5 minutes or until the onion becomes transparent.
    Add the Vegetables: Mix in the diced carrots, celery, potatoes, zucchini, and sliced leek. Cook for an additional 5 minutes.
    Pour Hot Water: Add hot water to cover all the vegetables.
    Add the Greens: Stir in the chopped Swiss chard, shredded Savoy cabbage, and kale.
    Simmer: Cover the pan, reduce heat to medium, and let it simmer for 1 hour.
  • Blending
    Puree Beans: Place one can of cannellini beans into a blender or food processor. Blend until smooth.
    Add to Mixture: Stir the pureed beans into the vegetable mixture and the second can of drained and rinsed beans.
    Season: Add salt and ground black pepper to taste.
  • Additional Cooking
    Simmer Again: Reduce heat to low, and let the soup simmer for another 20 minutes. Stir in 3 tablespoons of tomato puree.
  • Final Touches
    Layer and Chill: In a casserole or soup dish, alternate layers of slices of day-old bread with the vegetable mixture. Cover and refrigerate for at least 8 hours or overnight.
  • Serving
    Reheat: Place the chilled Ribollita in a pot and reheat over medium heat until hot.
    Serve: Ladle the soup into bowls and serve hot.

Recipe Video

Notes

  • Always opt for fresh, seasonal vegetables to enhance the soup’s flavors.
  • The soup’s consistency can be adjusted; add more broth for a thinner soup or let it simmer longer for a thicker version.
  • Traditionally, Ribollita uses stale bread. If you don’t have any, lightly toast fresh slices before using.
  • This soup is often better the next day, as flavors meld and intensify upon resting.
  • While cannellini beans are traditional, experiment with other varieties for unique flavor profiles.

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