Ribollita: An authentic taste of Tuscany and the art of reusing

Ribollita: earthy, delicious, and even better the next day! It takes its name from this process: ribollita, meaning “reboiled.” The more it cooks, the richer its flavor becomes!

A delicious way to make the most of your garden’s last winter harvest before the new season begins, Ribollita is a nourishing, heartwarming Tuscan dish born from the region’s peasant tradition. This rustic soup brings together stale bread and a mix of seasonal vegetables, with black cabbage, savoy cabbage, and beans at its core.

INGREDIENTS (Serves 4–5)

• 200g precooked white cannellini beans

• 100g precooked chickpeas

• 330g black cabbage (cavolo nero)

• 270g cabbage

• 100g Swiss chard

• 100g diced butternut squash and/or zucchini

• 1 medium red potato (for the soup)

• 130g peeled tomatoes or rough tomato sauce

• 1 small onion

• ½ leek

• 1 carrot

• 1 celery stick (or 2–3 if you love celery!)

• 1 sage leaf (optional)

• 1 thyme sprig (optional)

• 1 rosemary sprig (optional)

• Vegetable broth (or water + organic stock)

• Extra virgin olive oil to taste

• Salt & pepper to taste

• Grated Parmesan or Pecorino (optional)

• 8–10 slices of Tuscan bread

• 1 garlic clove

Here’s how to make it step by step.

Step 1: Prepare the Beans

• If using dried beans, soak them in water for at least 12 hours before cooking.

• Drain, then boil them in fresh water with a sprig of rosemary until soft.

• Once cooked, save the cooking water and set aside half of the beans.

• Blend the other half into a creamy puree using a blender or hand mixer.

Step 2: Make the Base

• Finely chop onion, carrot, and celery.

• In a large pot, heat 3–4 tablespoons of olive oil and sauté the chopped vegetables for a minute.

• Add diced potatoes and a sprig of fresh thyme and let them cook for another minute.

• Stir in peeled tomatoes and cook for a few seconds.

Step 3: Add the Greens & Simmer

• Add chopped black cabbage (cavolo nero), Swiss chard, and cabbage to the pot.

• Pour in the bean cooking water (or vegetable broth) and cover with a lid.

• Let it simmer on low heat for about 2 hours, stirring occasionally and adding more hot water or broth as needed.

Step 4: Finish the Soup

• Once the vegetables are soft, add the blended bean puree and let it cook for another 30 minutes.

• Then, add the whole beans, cover with more hot broth, and cook for another 30 minutes.

• Season with salt and pepper to taste.

Step 5: Let It Rest & “Reboil”

• In a clay pot or deep casserole dish, layer slices of stale bread at the bottom.

• Pour over some of the soup, then repeat with another layer of bread and soup until the pot is full.

• Cover and let the soup rest for at least 3 hours (or overnight)—this allows the flavors to deepen.

Step 6: Reheat & Serve

• Add a couple of ladles of broth and a drizzle of olive oil to the pot.

• Gently reheat on low heat for 15–20 minutes until warm.

• Adjust seasoning if needed, and serve hot with grated Parmesan or Pecorino if desired.

How to Store Ribollita

• Keep leftovers in the fridge for 2–3 days.

• If freezing, store it without the bread—this way, you can add fresh bread when you reheat it!

Enjoy your homemade Ribollita!