📝 About This Recipe
Ribollita, literally meaning 'reboiled,' is the soulful heart of Tuscan peasant cooking, traditionally crafted to breathe new life into leftover minestrone and stale bread. This thick, velvety stew is a masterclass in texture, combining earthy Lacinato kale, creamy cannellini beans, and a rich aromatic base. It is a deeply nourishing dish that captures the rustic essence of the Italian countryside, tasting even more spectacular when allowed to rest and develop its flavors overnight.
🥗 Ingredients
The Aromatic Base (Soffritto)
- 1/4 cup Extra-Virgin Olive Oil (plus more for drizzling)
- 1 Yellow Onion (finely diced)
- 2 Carrots (peeled and diced)
- 2 Celery Stalks (diced)
- 1 Leek (white and light green parts only, cleaned and sliced)
- 3 Garlic Cloves (minced)
Vegetables and Herbs
- 1 large bunch Cavolo Nero (Lacinato Kale) (stems removed, leaves roughly chopped)
- 1/2 bunch Swiss Chard (chopped)
- 1/4 head Savoy Cabbage (shredded)
- 1 large Yukon Gold Potato (peeled and cubed)
- 1 cup Canned Whole Peeled Tomatoes (crushed by hand)
- 1 sprig Fresh Rosemary (tied with kitchen twine)
- 2 sprigs Fresh Thyme
- 1/2 teaspoon Red Pepper Flakes (optional)
Beans and Broth
- 3 cups Cooked Cannellini Beans (if using canned, rinse and drain)
- 6 cups Vegetable Broth (or filtered water for a cleaner taste)
- 1 piece Parmesan Rind (optional, for deep umami flavor)
The Finish
- 1/2 loaf Stale Tuscan Bread (crusty, country-style bread torn into bite-sized pieces)
- to taste Kosher Salt and Black Pepper
- 1/2 cup Parmigiano-Reggiano (freshly grated for serving)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven, heat the 1/4 cup of olive oil over medium heat. Add the onion, carrots, celery, and leeks. Sauté for 10-12 minutes until the vegetables are softened and the onions are translucent but not browned.
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2
Stir in the minced garlic and red pepper flakes. Cook for another 2 minutes until fragrant, being careful not to burn the garlic.
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3
Add the cubed potato and the crushed tomatoes with their juices. Stir well and cook for 5 minutes, allowing the tomatoes to slightly caramelize.
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4
Take half of the cannellini beans (1.5 cups) and place them in a blender or food processor with a splash of broth. Puree until smooth. This is the secret to the soup's signature creamy consistency.
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5
Add the whole beans and the bean puree to the pot. Stir in the kale, Swiss chard, and Savoy cabbage. The pot will look very full, but the greens will wilt down quickly.
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6
Pour in the remaining vegetable broth or water. Add the rosemary sprig, thyme, and the Parmesan rind if using. Bring the mixture to a gentle boil.
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7
Reduce the heat to low, cover partially, and simmer for 45-50 minutes. The vegetables should be very tender and the broth slightly thickened.
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8
Remove the rosemary sprig, thyme stems, and the Parmesan rind. Season the soup generously with kosher salt and freshly ground black pepper.
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9
Stir in the torn pieces of stale bread. Let the soup sit on the lowest heat for another 10 minutes, stirring occasionally. The bread should absorb much of the liquid, transforming the soup into a thick, porridge-like consistency.
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10
For the most authentic experience, let the soup cool, refrigerate it, and then 'reboil' (ribollire) it the next day. If serving immediately, let it rest off the heat for 10 minutes before ladling into bowls.
💡 Chef's Tips
Always use stale, high-quality sourdough or Tuscan-style bread; fresh bread will turn into a gummy paste rather than holding its structure. Pureeing half the beans is a traditional technique that provides a rich, creamy mouthfeel without the need for dairy. Do not skip the Cavolo Nero (Lacinato kale); its dark, earthy flavor is essential to the identity of a true Ribollita. If the soup becomes too thick upon reheating, add a small splash of hot water or broth to loosen it slightly. Use the best extra-virgin olive oil you can find for the final drizzle—it acts as a raw seasoning that brightens the entire dish.
🍽️ Serving Suggestions
Drizzle each bowl generously with high-quality, peppery extra-virgin olive oil just before serving. Top with a flurry of freshly grated Parmigiano-Reggiano or Pecorino Toscano for a salty kick. Serve with a side of thinly sliced raw red onions or spring onions, which Tuscans often use to scoop up the thick soup. Pair with a glass of medium-bodied Italian red wine, such as a Chianti Classico or a Rosso di Montalcino. A side of roasted garlic bruschetta provides a wonderful crunchy contrast to the soft texture of the soup.