Ribollita Recipe on Food52 (2024)

Make Ahead

by: la domestique



5 Ratings

  • Serves 6

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Author Notes

According to Lidia Bastianich, the queen of Italian cuisine, cavolo nero is the traditional green used in Tuscan Ribollita, a hearty vegetable soup thickened with day old bread. Ribollita is Italian for “reboiled.” Ribollita was originally peasant food, invented to stretch leftover minestrone. The soup was so delicious and satisfying, Ribollita eventually morphed into a dish in its own right.

Ribollita is a true pantry supper. It begins with soffrito, the Italian base of sautéed onions, celery, carrot, and garlic. Canned tomatoes provide depth of flavor while cannellini beans are a cheap but tasty source of protein. The blistered leaves of cavolo nero contribute texture and a nutty, slightly bitter flavor. Chunks of stale bread added at the end of cooking absorb broth, thickening the soup. This is not a long-cooking soup, but adding ingredients in stages helps to develop flavor. —la domestique

What You'll Need

  • 3 tablespoonsolive oil
  • 2 cloves garlic, thinly sliced
  • 1 onion, chopped
  • 1/4 teaspooncrushed red chili pepper flakes
  • 1 carrot, chopped
  • 1 rib of celery, chopped
  • 28 ounces(1 can) plum tomatoes
  • 1 teaspoonfresh thyme leaves
  • 1 potato, peeled and diced
  • 1 poundcavolo nero, or any other variety of kale, trimmed and chopped into bite sized pieces
  • 15 ounces(1 can) cannellini beans, rinsed and drained
  • 4-6 thick slices of country bread, torn into pieces
  • 4 cupswater
  1. Heat olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add garlic, onion, and crushed red chili pepper flakes. Sweat the onions until translucent, about 5 minutes.
  2. Toss in the carrot and celery with a pinch of salt and sweat the vegetables 10 minutes.
  3. Meanwhile, trim the hard stem ends off the tomatoes and discard. Crush the tomatoes with your hands.
  4. Pour the tomatoes (and their juices) into the pot with the thyme, potato, and 3 cups water. Bring the soup to a simmer, turn the heat down and partially cover with the lid. Keep the soup at a low simmer for about 20 minutes.
  5. Toss in the kale with another cup of water, a pinch of salt and some freshly ground pepper. Partially cover the pot and simmer for 10 minutes.
  6. Add the canned beans and continue to simmer the soup 5 more minutes.
  7. Stir in the bread and serve with a drizzle of spicy Tuscan extra-virgin olive oil. The soup should be thickened by the bread, but not at all dry.


  • Soup
  • Vegetable
  • Bean
  • Carrot
  • Celery
  • Thyme
  • Make Ahead
  • Fall
  • Winter
  • Vegan
  • Vegetarian

See what other Food52ers are saying.

  • aunty Pasta

  • KristaFriday

  • Christina Roy

  • wjwcooks

  • serafinadellarosa

Recipe by: la domestique

I'm a girl with passion for her pantry. Teller of stories, intuitive cook, food maven.

Popular on Food52

30 Reviews

Marchein December 12, 2021

I’ve made this recipe many times. A staple in our household. I always add a parmesan chees rind (save rinds in freezer) to it while it simmers. Read about that in another recipe and adds a bit of flavor.

aunty P. December 27, 2020

There is one addition that elevates this beyond a pot of vegetables and that is a teaspoon of ground fennel seed. Now you have my secret, but it’s almost tragic to neglect that enhancement. It elevates the dish to extraordinary.

Lynda November 13, 2020

This is so delicious and healthy, too! Couldn’t wait to share the recipe with family.

kiki-bee March 30, 2016

This is a great base for a ribollita, but like ubs2007 I felt it lacked depth and flavor. Vegetables + water + salt does not necessarily equal soup. I added some good-quality chicken boullion (veggie would be great too) and a healthy splash of wine and it really made a difference. The bread (I had some leftover rustic sourdough spelt bread) elevated it from 'yum' to 'WOW.' Even my kale-hating children liked it.

kiki-bee March 30, 2016

Oh, and I tossed in the rind from a chunk of parm at the start. I do this with most soups and it makes for a wonderful treat after!

Greengourmet October 15, 2012

This soup is so wonderful- healthy, hearty, and perfectly satisfying on a cold day. I used Kale as cavolo nero doesn't seem to be available in my area, but it worked very well! I also d threw in some chick peas and lima beans that were sitting in the fridge. I've never used bread in soups before, but I was amazed at the texture and richness it gave the broth. Very glad I made a huge batch so I can enjoy it all week!

la D. October 17, 2012

Thank you for the kind comment, Greengourmet! Your version of this soup sounds hearty and delicious!

la D. October 17, 2012

Thank you for the kind comment, Greengourmet. Your version of the soup sounds hearty and delicious!

KristaFriday January 17, 2012

I made this last night; it was delicious! Even my boyfriend, who is suspicious of all things vegan, loved it. Thanks for sharing!

la D. January 17, 2012

KristaFriday, That's great! Thanks for sharing!

Christina R. January 11, 2012

This soup is delicious! It's been a huge hit in my family

la D. January 11, 2012

Thanks for letting me know, Christina! Take care.

ubs2007 December 16, 2011

I was excited to make this soup on a very cold night in NYC! Followed the recipe precisely, but my tasters (two foodies and I) found the soup lacked flavor and depth.

wjwcooks December 6, 2011

I made this last night and it was both incredibly easy and incredible in flavor. I had leftover rolls in the freezer that I used. It was very warming for a cold night and wonderful the next day for lunch. Give it a few shakes of parmesano reggiano too.

la D. December 6, 2011

Wonderful! Thanks for commenting, I'm glad you liked the soup!

wjwcooks December 6, 2011

I made this last night and it was both incredibly easy and incredible in flavor. I had leftover rolls in the freezer that I used. It was very warming for a cold night and wonderful the next day for lunch. Give it a few shakes of parmesano reggiano too.

serafinadellarosa December 5, 2011

Tuscans traditionally stretched their meals with bread. The story with ribollita is that when you first make it., excluding the bread, it is a minestra. The next day the bread is added to the pot of minestra. That's called minestra di pane. The following day it is reboiled...then it becomes. ribollita. Lived in Tuscany for 7 yrs. with a tried and true Florentine. His soup was always extraordinary. Everything goes in the pot plus a few proscuitto skins. I'm back in the USA now and have lots of kale. Good enuf sub for the cavolo nero. Not unusual for a spoon to stand upright in it.

TXDjinn December 2, 2011

I just made a batch of this a few days ago using a recipe that I extracted from an amazing cook in a flyspeck of a town called Lornano - she was quite insistent that ONLY cavalo nero would do and she was right. I've made it with and without cavalo and the difference is amazing. It's worth hunting around for it.

la D. December 2, 2011

Cavalo nero is what makes this soup special, I agree. I'm a gardener and believe it's recipes like Ribollita that showcase why variety is such a beautiful thing in the vegetable world. Happy cooking!

Sue J. November 29, 2011

this is delicious! thank you so much.

la D. November 29, 2011

Thank you cupcake sue!

bebe L. November 6, 2011

beautiful potage for the fall. i added a leek sliced thin to sweat with the vegetables. i added chopped parsley and a bit of fresh tarragon along with the thyme. and when i served it, sans bread, i put in a tiny bit of homemade pesto and a grating of parmesan atop the soup (which was thick enough because i didn't put quite so much water). served with a hearty, crusty, whole grain country bread. fantastic!

la D. November 6, 2011

Your version sounds delicious- I do love fresh tarragon. Thanks for your comment!

cBlud November 5, 2011

This recipe is incredible. I made it last night (to celebrate the first truly chilly day in Santa Monica), and I'm reeeeally tempted to have a bowl for breakfast. Thanks for posting!

la D. November 5, 2011

Thank you, cBlud! Your comment brightened my day! Welcome to food52!

Heather B. October 30, 2011

Thanks!! We loved this soup! I also added some grated Parmesan before serving.

la D. October 30, 2011

Heather, so glad you liked it! Parmesan is always a good idea!

KLL5 October 20, 2011

Great soup! I used bread that was hard as a rock, so I made "croutons" and added that. My croutons where slices of sourdough rye with garlic and olive oil. They baked in the oven for about 15 mins at 350. When I added them to the soup the garlic-oil on the bread added a great punch. Also, because the bread was so dry and toasted by this point it held its texture. Totally divine!!

la D. October 20, 2011

KLL5 I'm so glad you enjoyed the soup. Your croutons sound fantastic.

Midge October 10, 2011

I loved this recipe on so many levels. It's a snap to make, used a ton of my CSA veggies, and it was amazingly wholesome and delicious. The bread is like fairy dust, transforming it from soup to dinner. I can see this becoming a Sunday night staple in my house. Thanks for introducing it to me!

Ribollita Recipe on Food52 (2024)
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