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Serves: 6
Preparation time: 40 minutes
Cooking time: 2 hours
Total time:  2 hours 40 minutes

Ribollita is the name of the famous Tuscan soup, a traditional Italian recipe from the cities of Florence, Arezzo and Pisa.
"Ribollita" means "reboiled", that is, you cook it once, then let it rest for a couple of hours, then cook it again by reboiling it.


  • 400 g (14 oz) of dried cannellini beans or 800 g (1 ¾ pounds) of canned cannellini beans.
    300 g (10 oz) of stale bread. In Italy, we use Tuscan ciabatta bread, which is traditionally salt-free.
    400 g (14 oz) of cavolo nero (Dino Kale)
    250 g (9 oz) of savoy cabbage or green cabbage
    250 g (10 oz) of Swiss chard
    250 g (~10 oz) of potatoes (1 medium potato or 2 small potatoes)
    180 g (6,4 0z) of peeled tomatoes
    1 large onion
    2 carrots
    1 celery stalk
    2 sprigs of fresh rosemary
    2 springs of fresh thyme
    about 2 liters (8 ½ cups) of vegetable broth or hot bean cooking water (the kind you get when using dried cannellini beans)
    70 g (5 tablespoons) of extra-virgin olive oil
    Fine salt to taste
    Ground black pepper to taste


  • 1 - DRIED BEANS - This recipe calls for dried cannellini beans. If you are using this ingredient, soak the dried cannellini beans in plenty of cold water the night before.

    Once the beans are tender, drain and cook in at least 3 liters (12 ¾ cups) of water - scented with a sprig of rosemary - over medium-low heat for at least 1 hour.
    Then drain the beans, saving the cooking water. Keep half the beans whole and puree the other half with an immersion blender. Set aside.

    CANNED BEANS - If using canned beans, remove the liquid and rinse under cold water. Blend half of them and set aside.

    2 - On a cutting board, chop the onion, carrot and celery into small pieces.

    Then peel the potato and cut it into fairly large pieces.

    3 - Wash and slice the cabbage, chard and kale.

    Place the peeled tomatoes in a bowl with their juice and mash with a fork. Set aside.

    4 - In a large saucepan, saute the carrot, onion, and celery with 4 tablespoons of EVO oil over medium heat for about 1 minute.

    Then add the potatoes and a sprig of thyme and rosemary. Cook over medium heat, stirring, for about 3 minutes.

    Finally, add the tomatoes.

    5 - Stir and cook over medium heat for about two minutes. Then add the cabbage, chard, and kale.

    At this point, add 2 liters (8 ½ cups) of bean cooking water (or vegetable broth if using canned beans).

    6 - Cover and cook on a low heat for about 2 hours. If the ribollita soup gets too dry, add a ladle of hot water or hot vegetable broth.

    After about 2 hours, the soup will be cooked and the vegetables will be soft. At this point, add the cream of beans and stir.

    7 - Cook for another 10 minutes, stirring occasionally. Now add the whole beans that have been kept aside.

    After another 10 minutes or so, season with salt and pepper, stir and remove from heat.

    The ribollita soup is almost ready.

    8 - Cut the stale bread into large slices or pieces.

    Now take a pot or high-sided casserole that is larger than the one that holds the vegetable soup.

    Place the stale bread slices on the bottom and add a few ladles of soup.

    9 - Repeat adding a layer of bread and a layer of soup until the pot is full.

    Allow to cool at room temperature, then cover with plastic wrap and keep in the fridge for at least 2 hours.

    PLEASE NOTE: This time in the refrigerator is necessary to allow the bread to absorb all the liquid from the soup and to give the ribollita its typical thick consistency.

    At the end of this time, take the pot. The bread will have absorbed the soup and will be completely melted. The soup will be semi-solid.

    Return to the heat and bring to a boil. Serve hot.
    main ingredients: type of recipe: soup  type of dish: main   cuisine: Italy   season and occasion: Winter   Type of meal: dinner  
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