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Simple Ribollita Italian Bean Soup

Ribollita, an authentic Italian bean soup, brings together a medley of vegetables, beans, broth, wine, garlic, and seasonings in perfect harmony. The result is a heartwarming, nutritious, and delectable dish that’s sure to become a staple in your culinary repertoire. With its versatility, you can customize it to your taste by adding any lingering vegetables from your crisper drawer or approaching their expiration date. This beloved Italian soup recipe is also known as Tuscan bean soup or Italian bread and vegetable soup. Its characteristic thickness makes it an ideal choice for a satisfying lunch or dinner, paired with crusty bread for a delightful combination. If you’re seeking a simple yet flavorful Italian soup recipe, look no further! With its comforting essence, Ribollita is sure to become a go-to option in your kitchen arsenal.

How to Make Ribollita Italian Bean Soup

As you sauté the veggies in oil, add the garlic, seasonings, and spices to create a flavorful base for your Tuscan bean soup. Next, pour in the tomatoes and white wine, allowing the mixture to simmer for a few minutes. The aroma of Italian bread and vegetables should start to fill the air, signaling that it’s time to add the broth, beans, and kale. Let the soup simmer for half an hour, allowing the flavors to meld together. To thicken the soup, add cubes of bread, mashing them with a wooden spoon until you reach your desired consistency. Finally, serve the finished ribollita Italian bean soup drizzled with olive oil and topped with grated Parmesan cheese. For an added touch, omit one or both if desired, but be sure to use high-quality ingredients for the best results. As you take your first bite, imagine yourself in a cozy trattoria, surrounded by the rich flavors of Italy.

“Ribollita”: What it means in English

In Italy, ‘bollita’ translates to ‘boiled’, and ‘ribollita’ cleverly means ‘re-boiled’. This humble soup was crafted with the intention of creating a dish that could be reheated the next day, allowing for creative liberties to be taken. By adding new ingredients or spices, ribollita can evolve into a fresh, exciting meal. The original recipe’s purpose was to repurpose stale bread, using it as a thickening agent. Interestingly, this concept is mirrored in another popular dish – bagel bake casserole – which also finds a second life for these often-overlooked baked goods.

Tuscan Bean Soup FAQs

This Italian bread and vegetable soup has a surprisingly long shelf life! When stored in an airtight container in the refrigerator, it can last up to four days. Alternatively, you can freeze it for up to three months. To reheat, simply thaw overnight in the fridge and then warm it back up in the microwave or on the stovetop.What makes ribollita Italian bean soup so versatile is that you can customize it to your heart’s content! Start with a flavorful chicken broth (or vegetable broth if you prefer) and then add your favorite vegetables from the recipe, or feel free to get creative with whatever veggies you like. Spinach, mushrooms, zucchini, peas, sweet potatoes, white potatoes, yams – anything can go into this hearty Tuscan bean soup! Just be aware that starchy ingredients like sweet potatoes and yams can thicken the soup, so if you’re using bread as well, it might become too thick. No problem, though – just add a bit more broth to thin it out. Seasonal favorites like pumpkin or rutabaga would also work beautifully in this tasty white bean kale soup, and really, any kind of vegetable can be added to create your own unique flavor combination!

Ribollita Italian Bean Soup Recipe

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Simple Ribollita Italian Bean Soup

Ribollita, a classic Italian bean soup, brings together an assortment of vegetables, beans, broth, wine, garlic, and seasonings to create a hearty, healthy, and delectable dish. Also known as Tuscan bean soup, this simple recipe is a staple of Italian cuisine. With only 15 minutes of preparation time and a total cooking time of 1 hour and 15 minutes, this comforting meal can be enjoyed by six people.


Heat 2-3 Tablespoons of olive oil in the bottom of a soup pan over medium-high heat. Once hot, add sliced carrots, onions, and celery, stirring occasionally until they start to soften. Add minced garlic, all spices, and seasonings, mixing well before continuing to cook until the garlic develops a hint of caramel color. Next, introduce canned tomatoes and sauté for a few minutes before deglazing the pan with white wine. Following this, pour in broth and cannellini beans, bringing the mixture to a boil before reducing heat to a simmer. Cover and let it cook for at least 30 minutes while you prepare the bread. Cut the bread into 1-inch cubes and set aside. As the soup simmers, add curly kale, allowing it to cook until tender. Once done, introduce the bread, starting with about 4 ounces, adding more as needed. Use a wooden spoon or spatula to gently push the bread into the soup, allowing it to break down to your desired consistency. The bread will thicken the soup, making it suitable for consumption as either a lightly thickened soup or a hearty stew. Serve warm, garnished with parmesan cheese, olive oil, and additional bread if desired. If storing leftovers, ensure they’re in an airtight container and reheat to a boil the next day for enhanced flavor.