Italian Ribollita Soup is a warm and comforting dish. It starts with a minestrone base and creamy white beans. Tender, earthy Lacinato kale and toasted Ciabatta bread add amazing texture!
The Parmesan rind, herbs, and spices all meld together to form rich and complex flavors that’ll leave you wanting more!
Jump to:
🗝️ Recipe’s key points
- A hearty and satisfying dinner option that will comfortably feed an entire family with inexpensive and flavorful ingredients.
- Easily customizable with simple ingredient swaps or additions to suit your preferences.
- Tuscan bread soup is an easy one-pot meal that comes together from scratch in just an hour!
Ribollita soup offers the perfect cold-weather meal. Traditionally, this dish is made from reboiled minestrone soup. The extra layers of savory and comforting flavors make it truly special!
🛒 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
As an Amazon Associate, I earn from qualifying purchases.
- Ciabatta loaf – Use bakery Ciabatta bread or make your own from scratch by following my Ciabatta bread recipe!
- Extra virgin olive oil – Always choose a high-quality extra virgin olive oil. It adds the best flavor to your Ribollita bread soup.
- Red onion – Red onion offers a sweet flavor, but you could also use yellow or white onion.
- Celery – This hardy vegetable is a common base for hearty soups.
- Carrots – Carrots are almost always found in Ribollita soup.
- Kosher salt – Regular table salt will also work.
- Garlic – I find that chopped garlic cloves offer the most aromatic flavor to any dish!
- San Marzano Whole Tomatoes – These tomatoes are sweet and packed with flavor. They are usually less acidic than other types of tomatoes. They are ideal for soup bases and homemade tomato sauce.
- Dry white wine – This provides a touch of acidity for a tangy brightness.
- Vegetable broth – The perfect compliment to the savory vegetables in this soup and won’t dilute the flavor of the soup.
- Canned cannellini beans – Be sure to drain and rinse these beans well.
- Parmesan rind – This adds a rich nutty flavor and also helps to thicken the Ribolitta soup. You must remove any leftover rind before serving the bread soup.
- Fresh thyme – This adds a sharp, minty, and slightly lemony taste. Not a fan of thyme, then use rosemary instead.
- Bay leaf – Perfect for that subtle herbal flavor with slight bitter notes.
- Dry Oregano – Adds a touch of warm, earthy flavor.
- Red pepper flakes – This is optional, although it does provide a lovely kick of heat to the soup.
- Lacinato kale – This is also known as Tuscan kale or Italian kale.
- Grated Parmesan cheese – It makes a tasty garnish!
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Tear the bread into large pieces and place it on a large sheet pan. Drizzle the olive oil over it and toss the bread so that it is well coated.
- Bake the bread pieces in the preheated oven at 400 degrees F for 10 minutes or until it is slightly toasted and golden brown.
- Heat 3 tablespoons of olive oil in a large cooking pot over medium-high heat until shimmering but not smoking.
- Add the onions, celery and carrots to the pot and sprinkle with a little kosher salt.
- Reduce the heat to medium and cook, tossing regularly, until the vegetables are softened. Add the garlic and continue to cook for 30 seconds to 1 minute, tossing regularly. Make sure that you don’t let the garlic brown.
- Add the tomatoes, white wine and broth to the pot.
- Cook for a little bit, stirring and breaking up the tomatoes with a wooden spoon as you go along.
- In a food processor with a blade, add ½ cup of the tomato broth mixture and 1 cup of the beans.
- Puree the mixture until smooth.
- Add the parmesan rind, fresh thyme, bay leaf, oregano, crushed red pepper flakes, and a pinch of kosher salt to the pot. Stir everything together to combine. Let the mixture simmer over medium heat for about 20 minutes.
- Add the remaining beans as well as the puree to the pot together with the fresh kale.
- Stir the soup mixture to make sure that the kale is submerged in the soupy liquid so that it softens enough. Let the kale cook for a few minutes.
- Add half of the toasted ciabatta bread to the soup pot and stir. Let the soup simmer a bit longer. This will help the kale cook fully and the bread to soften and soak up some of the liquid.
- Remove the Italian Ribollita soup from the heat. Remove and discard whatever is left of the Parmesan rind, bay leaf, and thyme sprigs. You can add some extra toasted bread to the soup if you want. Then, finish it with a drizzle of olive oil and a sprinkle of Parmesan!
🥫 Storage
This Tuscan bread soup is best eaten immediately, but can be stored in an airtight container in the fridge for up to 3-5 days. Keep in mind that the bread will become soggy the longer you store the soup.
You can freeze this Italian bread soup for up to 3 months. Thaw it overnight in the fridge and reheat on the stovetop.
📚 Variations
- Feel free to use other types of vegetables in this Tuscan stew recipe. Spinach is often a good substitute for kale. You could also add summer squash, zucchini, and cabbage.
- For a low-carb option, leave the toasted bread out of the soup pot. Instead, add small pieces of bread to each bowl. Pour the soup over the bread and let it sit for a few minutes. This way, the bread will soak up that delicious liquid gold!
- Don’t want to make this Tuscan bread soup on the stovetop? No problem! It’s also easy to whip up in a slow cooker. Follow my directions below in the FAQs section.
- I love ciabatta bread for this Italian Ribollita soup, but you can use any crusty, day-old bread. Italian country bread or French boule will be great.
- For a meaty version, mix in some bacon, shredded chicken, or browned ground beef.
👩🏻🍳 Tips
- For the best texture, it’s important to tear the bread into large chunks, and not cut it with a knife. Smaller pieces will become overly soggy and disintegrate into the Tuscan bread soup.
- Toasting the bread in the oven may seem like an extra step, but it really adds flavor and improves the soup’s texture. I don’t recommend skipping this step.
- Don’t forget to keep some of the toasted bread aside for later – it’s perfect as a topping!
🤔 FAQs
You can make this hearty Italian soup in a Dutch oven or pot, a slow cooker, or both. I like cooking it in my trusty Dutch oven. It’s a matter of layering the ingredients and letting the flavors combine. It’s an easy and quick soup.
Ribollita tastes like pure comfort in a bowl! It’s hearty and earthy, thanks to the combination of creamy white beans and tender Lacinato kale. You’ll also taste hints of garlic, rosemary, and other Italian herbs. 😊
For a low-carb option, add the bread to the serving bowls instead.
If you’re not serving the soup right away, that’s okay! If you’re making it for lunch or dinner tomorrow, just follow the recipe and leave the bread out until ready to serve.
Yes. Follow the full instructions in the recipe’s notes.
- Chicken Minestrone – This hearty minestrone soup is perfect for a cozy meal. It features creamy beans and tender pasta. Plus, we add chicken for a nice boost of protein. Enjoy this comforting dish any day of the week! A healthy and delicious choice!
- The Ultimate Cabbage Soup – Don’t know what to make with leftover cabbage? This cabbage soup will captivate a new found appreciation for this underrated vegetable. It includes a rich tomato broth, soft potatoes, and creamy white beans that will keep you feeling satisfied for longer.
- Tuscan White Bean Soup – If you love beans in your soup, then wait until you try this classic Tuscan White bean soup recipe. It’s got it all – starchy white beans, veggies, and Italian sausage.
🍽 What to serve with Italian Ribollita Soup
Serve this Tuscan bread soup with your favorite bread, salad, antipasto, dessert:
- Garlic Bread: Warm, crusty garlic bread adds a flavorful crunch to soak up the rich broth.
- Rosemary Focaccia: The herby, olive oil-infused bread pairs perfectly with Ribollita’s savory notes..
- Grissini (Italian Breadsticks): A light, crispy option to munch on alongside your soup.
- Simple Arugula Salad: Toss fresh arugula with lemon juice, olive oil, and shaved Parmesan for a light, peppery contrast.
- Caprese Salad: Fresh tomatoes, mozzarella, and basil drizzled with balsamic glaze complement Ribollita’s rustic charm.
- Chopped Italian Salad: A mix of crunchy vegetables, olives, and a zesty vinaigrette adds texture and brightness to the meal.
- Cheese Plate: Offer a variety of Italian cheeses such as Pecorino Romano, Asiago, or Gorgonzola. Add a drizzle of honey or fig jam for a sweet touch.
- Biscotti: End the meal with crunchy biscotti dipped in espresso or a sweet Vin Santo wine.
- Panna Cotta: A creamy, light dessert that feels indulgent but not too heavy.
- Tiramisu: A classic Italian favorite that perfectly rounds out the meal.
🔪 All Our Way recommends the following
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You’ll need the following items to make this recipe successfully.
- Baking tray – To toast the torn pieces of Ciabatta bread.
- Food Processor or blender – A must have to make the puree for thickening the soup.
- Dutch oven or soup pot – Opt for a large pot for ease of cooking.
- Chef’s knife – To prepare the veggies. Don’t use a knife to cut the bread.
- Cutting board
- Liquid measuring cup
- Wooden mixing spoon
- Cheese grater – For the optional sprinkle of Parmesan cheese before serving this soup which I highly recommend.
📞 Chiacchierata (chat)
Ah, Ribollita! Just the name brings a flood of memories. I remember standing next to my Mamma in the kitchen. I watched her tear day-old bread into chunks. She toasted the bread and then added it to the minestra (soup). The scent of garlic and oregano filled the air. She would always remind me how this recipe was one her Mamma made during the mesi più freddi (colder months).
As I make it for my family, I feel like I’m sharing a piece of our history—one ciotola (bowl) at a time. What I love most about Ribollita is how timeless it is. It’s hearty, meatless, and packed with the kind of flavor that warms you from the inside out.
This Italian Ribollita soup recipe is a beautiful reminder that the simplest ingredients can create something magical. Whether you enjoy it fresh or when the flavors deepen even more the next day, this soup is a keeper. Buon appetito, and may your family love this recipe as much as mine does.
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What’s new? Check out my All Our Way Store on Amazon. We’ll be adding more items we love and use or wish we had to make
cooking fun and easy.
📖 Recipe
Ribollita Recipe
Italian Ribollita Soup is hearty and comforting, made with a minestrone base, creamy white beans, tender earthy kale, and toasted Ciabatta bread for incredible texture. Perfect for the stovetop or slow cooker!
Print
Pin
Rate
Servings: 6 servings
Calories: 451kcal
As An Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 loaf ciabatta bread
- Extra virgin olive oil
- 1 large red onion chopped
- 2 celery stalks chopped
- 2 to 3 carrots peeled and chopped
- Kosher salt
- 6 garlic cloves finely chopped
- 28 oz canned whole San Marzano tomatoes or any whole canned tomatoes you like
- 1 cup dry white wine
- 4 cups vegetable broth
- 30 oz canned cannellini beans drained and well rinsed 2 (15-oz cans)
- 1 inch Parmesan rind
- 2 thyme sprigs
- 1 bay leaf
- 1 teaspoon dry oregano
- ½ teaspoon crushed red pepper flakes optional
- 1 lb lacinato kale thick stems and veins removed, chopped
- grated Parmesan cheese optional
Instructions
-
Heat the oven to 400 degrees F.
-
Tear the bread into large pieces and put it on a large sheet pan. Drizzle with extra virgin olive oil and toss to make sure the bread is coated. Spread the bread in one layer on the sheet pan. Bake in the heated oven for about 10 minutes or until somewhat toasted and golden brown.
-
In a large cooking pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, celery and carrots. Sprinkle a little kosher salt. Lower the heat to medium and cook, tossing regularly, until softened. Add the garlic, and cook for 30 seconds to 1 minute, tossing regularly (do not let the garlic brown).
-
Add the tomatoes, white wine and broth. Cook over medium heat for little bit, stirring and breaking up the tomatoes with a wooden spoon.
-
In the bowl of a food processor fitted with a blade, combine about ½ cup of the brothy tomato mixture and 1 cup of the cannelini beans. Puree.
-
To the pot with the tomato mixture, add the parmesan rind, fresh thyme, bay leaf, oregano, crushed red pepper flakes and a pinch of kosher salt. Stir to combine. Let simmer over medium heat for about 20 minutes.
-
Now add the white beans (both the whole and pureed beans) and fresh kale (stir to make sure the kale is submerged in the soup) to the cooking pot. Let the kale cook for a few minutes. Add ½ of the toasted ciabatta bread and stir. Let simmer a little bit longer until the kale has fully cooked and the bread has softened and absorbed some fo the liquid (see notes).
-
Remove from the heat. Remove what is left of the Parmesan rind, bay leaf and thyme sprigs. Top the soup with a bit more of the toasted bread. Finish with a drizzle of extra virgin olive oil and a sprinkle of Parmesan, if you like. Enjoy!
Notes
Make ahead option: Cook the soup with the beans and vegetables as directed. Just wait to add the bread. When you’re ready to serve it, reboil the soup (remember, ribollita means reboiled). While the soup is reboiling, toast the bread in the oven with extra virgin olive oil (step 1 in the recipe card). Add some of the bread to the soup and allow it some time to absorb the liquid and soften. Always keep a bit of the toasted bread to garnish; it gives great texture.
Slow cooker instructions: If you want to use a slow cooker, you can use 1 cup of dried beans. Skip steps #1 and #2 in the recipe card; you will toast the bread later before you serve. Cook the sofrito per step #3, then transfer to the slow cooker. Add the remaining ingredients EXCEPT the kale. Set the slow cooker to high for 6 hours or low for 12 hours. Add the kale and leave it a few minutes (should be on high) until cooked. Remove the Parmesan rind, bay leaf, and thyme sprigs a few minutes before serving. Toast the bread, add it to the soup, and allow it a bit of time to soak up some of the liquid.
Nutrition
Calories: 451kcal | Carbohydrates: 82g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.4mg | Sodium: 642mg | Potassium: 1333mg | Fiber: 14g | Sugar: 7g | Vitamin A: 11240IU | Vitamin C: 87mg | Calcium: 373mg | Iron: 7mg
Sign up for the emails and never miss another recipe!!
We’ll never share your email or send you spam. Promise