📝 About This Recipe
Ribollita, meaning 'reboiled,' is a legendary Tuscan classic that transforms humble ingredients into a rich, velvety masterpiece. This soul-warming stew features creamy Cannellini beans, earthy lacinato kale, and crusty sourdough bread that melts into the broth to create a uniquely thick texture. It is a celebration of the Italian 'cucina povera' tradition, where slow-simmered vegetables and high-quality olive oil create a depth of flavor that is even better the next day.
🥗 Ingredients
The Bean Base
- 3 cups Cannellini Beans (cooked; or two 15oz cans, rinsed and drained)
- 6 cups Vegetable or Chicken Broth (low sodium, high quality)
The Soffritto & Vegetables
- 1/4 cup Extra Virgin Olive Oil (plus more for drizzling)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced)
- 2 pieces Celery Stalks (diced)
- 4 pieces Garlic Cloves (minced)
- 1/2 teaspoon Red Pepper Flakes (optional for subtle heat)
- 2 tablespoons Tomato Paste (for richness)
- 1 large bunch Lacinato Kale (Dino Kale) (stems removed, leaves chopped)
- 1/2 bunch Swiss Chard (chopped)
- 1 cup Canned San Marzano Tomatoes (crushed by hand)
Seasoning & Structure
- 4-5 cups Day-old Sourdough or Ciabatta (torn into bite-sized chunks)
- 1 sprig Fresh Rosemary (left whole)
- 2 sprigs Fresh Thyme (leaves removed)
- 1 piece Parmesan Rind (essential for umami depth)
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
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1
Prepare the bean cream: Take 1 cup of the cooked Cannellini beans and blend them with 1/2 cup of the broth until completely smooth. Set this aside to use as a thickener later.
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2
Heat the extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery.
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3
Sauté the vegetables for about 10-12 minutes, stirring occasionally, until they are soft and the onions are translucent but not browned.
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4
Stir in the minced garlic, tomato paste, and red pepper flakes. Cook for 2 minutes until the paste turns a deep brick red and smells fragrant.
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5
Add the crushed tomatoes and their juices. Cook for 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
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6
Pour in the remaining broth, the whole beans, and the blended bean cream. Add the rosemary sprig, thyme, and the Parmesan rind.
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7
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer partially covered for 20 minutes.
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8
Add the chopped kale and Swiss chard to the pot. It will look like a lot of greens, but they will wilt down quickly. Stir well.
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9
Continue to simmer for another 15-20 minutes until the greens are very tender and the soup has thickened.
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10
Remove the rosemary sprig and the Parmesan rind. Taste and season generously with salt and black pepper.
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11
Add the bread chunks to the pot. Stir gently so the bread begins to absorb the broth. Let it sit on very low heat for 5-10 minutes.
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12
The final texture should be thick and porridge-like, not thin like a standard soup. If it's too thick, add a splash of hot water.
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13
Turn off the heat, cover the pot, and let it rest for 10 minutes before serving to allow the bread to fully hydrate.
💡 Chef's Tips
Always use stale, crusty bread; fresh bread will turn into a gummy paste rather than holding its structure. The Parmesan rind is a secret weapon—never throw them away, as they add a savory 'umami' backbone to the broth. Don't skimp on the olive oil; a high-quality finishing oil drizzled at the end is what defines the Tuscan flavor profile. If you have time, make this a day in advance. The name Ribollita literally means 'reboiled' because it tastes superior when reheated the next day. If substituting dried beans, soak them overnight and simmer with a bay leaf and garlic before adding to the soup for the best texture.
🍽️ Serving Suggestions
Serve in wide shallow bowls with a generous drizzle of your best extra virgin olive oil. Top with a flurry of freshly grated Pecorino Romano or Parmesan cheese. Pair with a glass of bold Sangiovese or a classic Chianti Classico to cut through the richness. Serve alongside a simple arugula salad with a lemon vinaigrette to provide a bright contrast to the hearty stew. A side of roasted garlic cloves to spread onto extra toasted bread is a decadent addition.