Ribollita is the classic Italian bread soup from Tuscany. It literally means “reboiled,” as in reheating leftover soup. Typically, soup from the day before would get reheated with some day-old bread, then served up as a thick vegetable stew. It’s a great example of classic Italian cooking — simple ingredients, nothing wasted, and a dish that’s super comforting, filling and incredibly satisfying.
This soup is full of vegetables — kale, fennel, potatoes, and white beans — and it gets a ton of flavor from an added parmesan rind that cooks along with the soup helping flavor the broth. It’s served with a big handful of olive oil croutons that soak up the hot broth, creating a thick, almost stew-like final dish. Top it with extra olive oil, plenty of grated parmesan, and some fresh fennel fronds.
Ribollita is one of my favorite soups, and this version is a loose take on the classic. I’m making a massive pot of this with the intention of eating it throughout the week. Quickly reheat the soup, grab a handful of croutons, plate and eat up!
It’s a great example of classic Italian cooking — simple ingredients, nothing wasted, and a dish that’s that’s super comforting, filling and incredibly satisfying.
What is Ribollita?
Ribollita is the classic Italian bread soup from Tuscany. It’s name literally means reboiled. It was originally made with soup from the day before that would get reheated in an oven with layers of onions over the top. More modern versions, such as this, are made with bread. Still baked, the soup gets layered in a pot with slices of bread, reheated and served like a thick vegetable stew. [1]
It’s a great example of classic Italian cooking — simple ingredients, nothing wasted, and a dish that’s that’s incredibly satisfying.
Ingredients You’ll Need
For the Soup:
- The base of this soup is made with a classic soffritto of onion, carrot and celery and I like to add in a fennel bulb as well.
- Tomato paste: You could also use whole canned tomato here, but the tomato paste gives you lots of concentrated tomato flavor quickly.
- White wine (or dry vermouth): Totally optional here. It gives the broth some added acidity and extra flavor. If you have it, use it.
- Fresh rosemary (or small bunch of fresh thyme)
- Parmesan rind: Gives the broth of this soup so much flavor.
- The bulk of the soup: Potato, Tuscan Kale and White Beans
- White wine vinegar (or lemon juice) – Helps to brighten the soup right at the end of cooking. Red wine vinegar or apple cider vinegar will also work in a pinch.
For The Croutons:
- Ciabatta bread: Ciabatta is nice because it has a neutral flavor, but sourdough, baguette, or another crusty bread works well.
- Olive Oil: These crouton are made with a generous bit of olive oil.
To Serve:
- Grated parmesan cheese, Fennel fronds, Olive oil and Freshly ground black pepper
How to Make Ribollita
The key to making this soup is giving the vegetables plenty of time to caramelize. You want the onions, carrots, celery, and fennel to develop some color and lots of flavor and sweetness. This step creates the base of the soup, so don’t rush it.
- Preheat your oven
Preheat your oven to 350°F for the croutons. - Sauté Aromatics
In a large pot over medium to medium-high heat, sauté the carrots, onion, celery, and fennel with plenty of olive oil. Season generously with salt and pepper. Cook the vegetables until they are caramelized, about 20 minutes, stirring frequently and making sure they don’t burn. - Add Tomato Paste
Once the aromatics are caramelized, add the tomato paste and cook it until it turns a deep rust color, stirring constantly so it doesn’t burn. This should take about 3 minutes. - Deglaze Pot
Add the rosemary sprig and deglaze the pan with the white wine. Scrape up any browned bits stuck to the bottom of the pot. Let the wine simmer and reduce until most of the liquid has cooked off. - Let Soup Simmer
Add the water, kale, beans, parmesan rind, and potatoes. Season again with salt — make sure the soup is well seasoned. Stir to combine and ensure nothing is sticking to the bottom of the pot. Bring everything to a simmer and cook for 30–40 minutes. The potatoes will be very tender, almost falling apart, and the kale will be soft and a deep dark green. - Make The Croutons
While the soup cooks, make the croutons. Tear or dice the bread into bite-size pieces. Scatter them on a baking sheet, drizzle with olive oil, and season with salt. Bake for about 30 minutes, or until crisp and golden brown. Remove from the oven and let cool while the soup finishes cooking. - Adjust Seasoning
To finish the soup, remove the parmesan rind and stir in a spoonful of vinegar. The soup needs a touch of acid at the end to brighten the flavors. Taste and adjust the seasoning if needed. - To Serve
Ladle the soup into bowls and top with plenty of croutons. Finish with grated parmesan cheese, fennel fronds, freshly ground black pepper, and a generous drizzle of olive oil.
Storage:
- Store the soup in an airtight container in the refrigerator for 3–4 days. Reheat individual portions on the stovetop or in the microwave as needed.
- Store the croutons in an airtight container at room temperature for up to 7 days.
- To freeze the soup, transfer it to an airtight container and freeze for up to 3 months. Let the soup thaw in the refrigerator overnight before reheating.
More Recipes to Try:
Italian Wedding Soup – A comforting Italian wedding soup made with escarole, porchetta sausage, bean potatoes and lots of Parmesan cheese.
Easy Italian Sausage and Beans (Salsicce e Fagioli) – This Italian sausage and beans recipe is an easy one-pan meal, perfect for a cozy weeknight dinner. Simmered in a rich tomato sauce, it’s ready in 35 minutes.
Watermelon Gazpacho – A refreshing chilled watermelon and tomato gazpacho with radishes and sourdough croutons.
French Onion Soup – Classic French onion soup made with homemade beef stock, caramelized onions and topped with lots of melted Gruyère.
Pozole Verde – A vegetarian pozole verde made with a green tomatillo and chili broth, hominy, chic peas and potatoes.
Ribollita (Tuscan Bread Soup)
Equipment
- 1 Sheet Tray for roasting croutons
- 1 Large Pot for making the soup
Ingredients
For the Soup:
- 1 bulb Fennel, diced Reserve the fennel fronds for serving.
- 1 large Carrot, diced
- 1 stalk Celery, diced
- 1 Onion, diced Use a yellow or white onion here. You could also substitute a leek or use two shallots.
- 1/4 cup Olive Oil plus more for serving
- 1 tablespoon Tomato Paste
- 1/2 cup White Wine or dry vermouth
- 1 sprig Fresh Rosemary or small bunch of fresh thyme
- 8 cups Water
- 1 Parmesan Rind about 2x2” wide
- 1 Potato, peeled and diced
- 1 bunch Kale Tuscan kale works best, but any variety will work.
- 1 can (15 oz) Cannellini Beans, drained or great northern beans or another white bean
- 1 teaspoon White Wine Vinegar or lemon juice, red wine vinegar or apple cider vinegar
- Salt
- Freshly Ground Black Pepper
For The Croutons:
- 1 loaf Ciabatta Bread, torn or cut into cubes Ciabatta is nice because it has a neutral flavor, but sourdough, baguette, or another crusty bread works well.
- 2 tablespoons Olive Oil
To Serve:
- Grated Parmesan Cheese
- Reserved Fennel Fronds
- Olive Oil
- Freshly Ground Black Pepper
Instructions
- Preheat your oven to 350°F for the croutons.
- In a large pot over medium to medium-high heat, sauté the carrots, onion, celery, and fennel with plenty of olive oil. Season generously with salt and pepper. Cook the vegetables until they are caramelized, about 20 minutes, stirring frequently and making sure they don’t burn.
- Once the aromatics are caramelized, add the tomato paste and cook it until it turns a deep rust color, stirring constantly so it doesn’t burn. This should take about 3 minutes.
- Add the rosemary sprig and deglaze the pan with the white wine. Scrape up any browned bits stuck to the bottom of the pot. Let the wine simmer and reduce until most of the liquid has cooked off.
- Add the water, kale, beans, parmesan rind, and potatoes. Season again with salt — make sure the soup is well seasoned. Stir to combine and ensure nothing is sticking to the bottom of the pot. Bring everything to a simmer and cook for 30–40 minutes. The potatoes will be very tender, almost falling apart, and the kale will be soft and a deep dark green.
- While the soup cooks, make the croutons. Tear or dice the bread into bite-size pieces. Scatter them on a baking sheet, drizzle with olive oil, and season with salt. Bake for about 30 minutes, or until crisp and golden brown. Remove from the oven and let cool while the soup finishes cooking.
- To finish the soup, remove the parmesan rind and stir in a spoonful of vinegar. The soup needs a touch of acid at the end to brighten the flavors. Taste and adjust the seasoning if needed.
- To Serve: Ladle the soup into bowls and top with plenty of croutons. Finish with grated parmesan cheese, fennel fronds, freshly ground black pepper, and a generous drizzle of olive oil.
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Sources and Recipe Inspiration
1. The Silver Spoon Kitchen. The Silver Spoon. New ed., Phaidon Press, 2005.
2. Shaw, Diana. The Essential Vegetarian Cookbook: Your Guide to the Best Foods on Earth. 1st ed., Clarkson N. Potter, 1997.
3. Saffitz, Claire. “How To Make Ribollita With Claire Saffitz | Dessert Person Dinners.” YouTube, 19 May 2022, https://youtu.be/1mWCOUHPElE?si=cPM1TBVXkiBt9Brp.
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
FAQs
What is the best bread for Ribollita?
You want a sturdy, crusty loaf for ribollita. Traditionally you would use Tuscan bread, which is unsalted and will hold up, absorbing the soup, without turning to complete mush. I like to use ciabatta since it’s pretty neutral in flavor, but I’ve also used sourdough or a baguette before. Use whatever you like or whatever you have on hand. This is an ideal way to use up any slightly stale bread you have.
Should I use canned or dried beans?
Both canned and dried beans work great for ribollita. Canned beans are convenient — and what I use for this recipe — but dried beans are excellent too. If you’re using dried beans, soak them ahead of time, and let them cook in the broth until tender before adding in the potatoes and kale.
What kind of kale is best for Ribollita?
Tuscan kale (also called lacinato or dinosaur kale) is the traditional choice for ribollita. It has those super dark green, slightly bumpy leaves and a sturdy texture that holds up during the long simmer. If you can’t find Tuscan kale, curly kale or even Swiss chard work as substitutes. Just remove any tough stems and chop the greens before adding them to the soup.
One thought on Ribollita (Tuscan Bread Soup)
I’m gonna try this because it looks delish and I love soup. The whole prep and baking process seems very simple.