This authentic Tuscan Ribollita Soup is a rustic, hearty Italian dish loaded with creamy beans, tender veggies, and thickened naturally with crusty bread. It's cozy, comforting, and exactly what you want simmering away on chilly days.
Whenever I'm in Tuscany, ribollita is basically at the top of my must-eat list. I try to have it in as many places as possible, and every single bowl surprises me; it's amazing how something so simple can taste so different everywhere you go.
There's no single "right" way to make ribollita. Some places make it thick enough to eat with a fork, others keep it brothy and rustic.
I've even seen versions that add a splash of tomato or fresh herbs like thyme or sage.
It really depends on what's fresh, local, and available, which is exactly why it's so easy to tweak at home.
My version sticks closely to the roots of authentic ribollita, staying true to its humble "cucina povera" origins. It's simple, rustic, and using exactly what's traditional, like cavolo nero, creamy beans, and stale bread to thicken it naturally.
Why you'll love this Tuscan ribollita soup
- You'll bring some authentic Tuscan comfort to your own kitchen.
- Gets even better as it sits, so it's great for leftovers.
- It's super easy to make with just a handful of wholesome ingredients.
What you'll need
Olive oil - This is a recipe where a generous glug of olive oil is quite essential, so don't use less than 2 tablespoons.
Onion, carrot and celery - This is the trio that makes the soffritto, the backbone of most cozy Italian soups.
Garlic and rosemary - Fresh rosemary and garlic give it that unmistakable Tuscan aroma.
Red chili flakes - A tiny pinch for warmth, not heat.
Tuscan kale (cavolo nero) - This is the traditional leafy green in ribollita. I like to get whole leaves rather than the ready-chopped kind because it's easier to remove the hard stems.
Beans - A mix of cannellini and borlotti is perfect but you can use just one type if that's what you have.
Bread - Rustic bread or ciabatta is perfect here. Stale, crusty bread thickens the soup naturally. If you only have fresh bread, toast it until it becomes crunchy.
Pro tip
If you're not planning on eating the soup immediately, cook it according to the recipe, but don't add the bread. When you're ready to eat, bring the soup to a boil and continue with the bread step.
How to make ribollita
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Cook the onion, carrot, and celery until soft, then add garlic, rosemary, and chili flakes and cook another minute.
Stir in shredded kale and cook until it's nicely wilted and darkened.
Add both beans and vegetable stock, bring to a boil, then simmer gently with a lid on for about 15 minutes.
Toast the bread chunks separately, then stir them into the soup along with lemon juice to make it thick and creamy. Adjust seasoning, drizzle generously with olive oil, and serve.
Substitutions and variations
- Tuscan kale is kind of the heart of ribollita, but if you can't find it, regular kale would also work.
- Use a mix of your favorite beans here; I like cannellini and borlott,i but you can use butter beans or chickpeas, too.
- Feel free to toss in diced potatoes or zucchini to bulk up the soup.
Helpful tips
- Dice your veggies small and evenly so they melt nicely into the soup.
- Make sure you allow the kale to wilt and soften completely; this is how you make the soup creamy and avoid any bitterness.
- Add any extra salt little by little, tasting as you go, since beans and stock can vary in saltiness.
What to serve with Tuscan ribollita
- Extra olive oil on top is a must! I'm always quite generous with it, especially when I have a quality oil on my hands.
- Serve it with a generous sprinkle of vegan Parmesan cheese for a salty, bit nutty touch.
- I always serve ribollita with more crusty bread on the side because there's no such thing as too much bread with soup.
Leftovers and storage
- Let your ribollita cool down first, then transfer it to an airtight container and store it in the fridge. It'll be great for about 3-4 days.
- Warm it gently on the stove over medium-low heat, adding a splash of water or stock if it appears too thick. Microwaving works fine, too; just give it a good stir halfway through.
- I wouldn't recommend freezing this soup because the texture won't be as nice when thawed.
More easy vegan soup recipes
If you've tried this authentic Tuscan ribollita recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
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Authentic Tuscan Ribollita Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 large carrot, diced
- 3 celery stalks, diced
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- ¼ teaspoon red chili flakes
- ½ pound (225 g) Tuscan black kale, cavolo nero, shredded
- 1 can (14 oz / 400 g) cannellini beans, rinsed and drained
- 1 can (14 oz / 400 g) borlotti beans, rinsed and drained
- 4 cups (1000 ml) vegetable stock
- Juice of half a lemon
- 4 slices rustic bread or ciabatta
- Salt and freshly ground black pepper to taste
Instructions
- Heat the oil in a large pot over medium heat and saute the onion, carrot and celery for 6-8 minutes until softened. Season with a bit of salt while they cook.2 tablespoons olive oil1 medium onion1 large carrot3 celery stalks
- Add the garlic, rosemary and red chili flakes and continue to cook for another minute.4 garlic cloves1 tablespoon fresh rosemary¼ teaspoon red chili flakes
- Next, add the shredded kale to the pot and cook for 10-15 minutes or until it loses the bright green color.½ pound Tuscan black kale
- Once the kale is wilted, stir in the cannellini beans, borlotti beans and vegetable stock. Bring to a boil, then lower the heat and simmer for 15 minutes with a lid on.1 can (14 oz / 400 g) cannellini beans1 can (14 oz / 400 g) borlotti beans4 cups vegetable stock
- While the soup simmers, tear your bread into chunks and toast it until golden. Set it aside and let it cool for a couple of minutes.
- Stir in the lemon juice and toasted bread into the pot. Mix well to thicken the stew; the bread should break up and make the soup creamy. Add some more vegetable stock or water if it looks too thick.Juice of half a lemon4 slices rustic bread or ciabatta
- Adjust the seasoning to taste and serve with a generous drizzle of olive oil on top.Salt and freshly ground black pepper to taste
Notes
- Place a lid on the pot while sautéing the onion, carrot and celery so they sweat a bit.
- Drizzle some olive oil on the bread before toasting it for extra flavor. The best way to get that golden color is the oven on the broil / grill setting.
BJ Geraghty
love this website,recipes are so clean. i cook dry beans in Instant Pot and freeze in 1 or 2 cup containers. I use 2 cups of frozen when a recipe calls for one can of beans. This works for me and there is no soaking needed and I have the cooking water from the beans to add to my veggie broth with all my frozen scraps.