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At a glance: Italian Ribollita — Tuscan Bread and Bean Soup in Olive Oil: serves 6, cooked in olive oil, with no seed oils.
Ribollita is the Tuscan answer to the question of what to do with yesterday's minestrone and a heel of stale bread. The name means 're-boiled' — the soup is made, then reheated the next day with additional bread added to thicken it further, until it reaches a consistency that can be eaten with a fork. It is, by its nature, a dish that improves over time. The olive oil is generous throughout — drizzled in at the beginning, added during cooking, and poured over the finished bowl with abandon.
Cavolo Nero
Cavolo nero — black kale, lacinato kale, or Tuscan kale — is the defining vegetable of ribollita. It has a more robust, slightly bitter flavour than curly kale and holds its structure better in long-cooked soups. The leaves are stripped from their centre ribs, roughly chopped, and added early in the cooking process so they have time to soften completely and absorb the bean and bread flavours of the soup.
The Bread Thickening
Stale bread stirred into ribollita is not a garnish — it is the thickening agent that transforms the soup from a minestrone into something closer to a porridge. Tuscan bread (pane sciocco — unsalted) is traditional because its low moisture and dense crumb absorb the soup liquid most effectively. Any stale crusty bread works. The bread should be added in the last 20-30 minutes of cooking and stirred in until the soup is thick and the bread has completely dissolved into the liquid.
Serves 6 · Prep 20 min · Cook 1.5 hours
Ingredients
- 200g cavolo nero (Tuscan kale), leaves stripped and chopped
- 400g canned cannellini beans, drained
- 300g stale crusty bread, torn into pieces
- 6 tbsp extra virgin olive oil, plus extra for serving
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 400g canned tomatoes
- 1.5 litres vegetable or chicken stock
- Fresh rosemary and thyme
- Salt and pepper
- Parmesan rind (optional but excellent)
Method
- Heat 3 tbsp olive oil in a large pot. Cook onion, carrot, and celery 10 minutes until soft.
- Add garlic and herbs. Cook 2 minutes.
- Add canned tomatoes. Cook 5 minutes.
- Add beans, cavolo nero, stock, and Parmesan rind if using. Season generously.
- Simmer 40 minutes until vegetables are very soft.
- Mash roughly a quarter of the beans against the side of the pot to thicken.
- Add torn bread. Stir in. Cook 20-30 minutes until the soup is very thick.
- Taste and adjust seasoning. Drizzle generously with olive oil to serve.
The Re-Boiling
The true ribollita is made over two days. On day one, make the soup and let it cool. On day two, reheat (re-boil) it with additional bread if needed and additional olive oil. The soup improves overnight as the bread fully dissolves and the flavours meld. By day two, it is a different and better dish than day one.
Can I use regular kale instead of cavolo nero?
Yes — curly kale or any dark leafy green works. Cavolo nero has a more robust flavour, but any kale is acceptable.
Does ribollita need to be made ahead?
It does not need to be, but it is significantly better on day two. Make a large batch, refrigerate overnight, and reheat for the best result.
Is ribollita vegan?
With vegetable stock and without Parmesan rind, yes. The olive oil makes it satisfying despite the absence of dairy or meat.
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