Ribollita Tuscan Soup Recipe

Ribollita means reboiled and traditionally it is known as a bread thickened vegetable soup. Seems like a perfect meal to me! Try this recipe of Ribollita Tuscan Soup & Enjoy!

Ribollita Tuscan Soup Recipe With Ingredients and Directions:

Source: Sofia’s Kitchen with Sofia Milos


  • Cannellini beans, uncooked 1 cup
  • Large red onion sliced 1 Pc
  • Carrots, diced 2 Pcs
  • Celery stalk, diced 1 Pc
  • Potatoes, diced 4 Pcs
  • Zucchini, diced 10 Pcs
  • Swiss Chard, shredded 1½ Cups
  • Leek 1 Pc
  • Savoy cabbage, shredded 1 Pc
  • Bunch kale, shredded 1 Pc
  • Salt and Pepper
  • Tomato paste 2-3 Tbsp
  • 2 days old stale Tuscan white bread


  1. Soak the beans overnight so that it takes just an hour and a half to cook them on low heat.
  2. Fry the onion and other veggies in a pan except for cabbage, kale, and beans which shall be added later on.
  3. When the veggies have softened up, add hot water along with the cabbage and kale. Simmer on low heat for an hour after covering it.
  4. Add the cook beans with salt and pepper and leave on simmer for another 20 minutes. Don’t forget to keep stirring occasionally.
  5. Add the tomato paste as a finishing touch to the soup and mix well.
  6. Next, cut slices of stale bread in an earthenware casserole, alternate layers of bread with the soup until the bread is soaked. Let rest for one day.
  7. Remove the desired quantity of bread to serve and reheat or “reboil” it as its name suggests!

Ribollita Tuscan Soup Recipe