Ribollita (Tuscan Bread and Vegetable Soup)

Tuscan bread and vegetable soup, traditionally made with kale, beans, and stale bread.

Ingredients (Serves 4–6)

• 2 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 200 g kale or cavolo nero, chopped

• 150 g savoy cabbage, chopped

• 400 g canned diced tomatoes

• 1 cup cooked cannellini beans (or borlotti beans)

• 4 cups vegetable or chicken broth

• 150–200 g stale rustic bread, torn into chunks

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped (for garnish)

• Grated Parmigiano-Reggiano, for serving

Preparation

1. Sauté vegetables:

   • Heat olive oil in a large pot over medium heat.

   • Add onion and garlic, sauté until fragrant.

   • Add carrots, celery, kale, and cabbage. Cook 5–7 minutes, stirring occasionally.

2. Add tomatoes and broth:

   • Stir in diced tomatoes and vegetable or chicken broth.

   • Simmer for 20–25 minutes until vegetables are tender.

3. Add beans and bread:

   • Stir in cooked beans and chunks of stale bread.

   • Cook for an additional 10–15 minutes until the bread absorbs the liquid and the soup thickens.

4. Reboil (optional traditional step):

   • Let the soup cool and refrigerate overnight.

   • Reheat the next day for a richer, deeper flavor—this is the “ribollita” method.

5. Finish and serve:

   • Adjust seasoning with salt and pepper.

   • Serve hot, garnished with fresh parsley and grated Parmigiano-Reggiano.

Serving Suggestions

• Serve as a main vegetarian course or starter.

• Pair with crusty Tuscan bread and a drizzle of extra virgin olive oil.

Cooking Tips

• Use stale bread for authentic texture and flavor.

• Ribollita improves in taste after resting overnight.

• Substitute seasonal vegetables based on availability for variety.