Our Ribollita Recipe

This hearty ribollita recipe is made with cannellini beans, cavolo nero, butternut squash, and carrots in a rich tomato broth. The creamy puréed beans give this rustic Tuscan soup its thick, comforting body. It serves 4 and is ready in just over an hour.

I love making this Tuscan bean soup on cold evenings because it tastes even better the next day. A Parmesan rind simmered in the broth is the secret to its deep, savoury flavour.

What Is Ribollita?

Ribollita is a traditional Tuscan soup from central Italy. The name means ‘reboiled’ in Italian, because it was originally made by reheating leftover vegetable and bean soup the following day. Tuscan peasants would add stale bread to stretch the meal, and over time this became the dish’s signature.

The bread in a classic ribollita is stirred directly into the soup, giving it a thick, almost porridge-like texture. This version keeps the bread separate as crispy garlic croutons on top. It gives the dish a lighter finish with added crunch while still honouring the tradition of bread and beans.

Ribollita is often compared to minestrone, but they are different dishes. Minestrone is a brothy vegetable soup that sometimes includes pasta or rice. Ribollita always centres on cannellini beans and bread, and has a much thicker, heartier consistency.

If you love bean-based dishes, try our 3 bean chilli for another warming option.

Ribollita Ingredients

For the Soup:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely sliced
• 2 celery sticks, finely sliced
• 200g cavolo nero, stems and leaves separated
• 4 garlic cloves, finely chopped
• 100ml red or white wine (optional)
• 1 bouquet garni (2 bay leaves, 1 thyme sprig, 1 parsley sprig, 1 rosemary sprig)
• 1 strip of pared lemon zest
• 500ml chicken or vegetable stock
• 400g tin of chopped tomatoes
• 2 x 400g tins of cannellini beans, drained
• 200g butternut squash, peeled and diced
• 1 leek, sliced
• 1 Parmesan rind (optional)
• 1 courgette, diced
• salt and black pepper

For the Garlic Croutons:

• 200g stale bread (ciabatta, Tuscan bread, or any good sourdough)
• 2 tbsp olive oil
• 1 garlic clove, sliced
• 2 tbsp finely chopped parsley

To Serve:

• a few basil leaves
• chilli flakes
• good extra virgin olive oil

How to Make Ribollita

1. Sauté the vegetable base: Heat 2 tablespoons of olive oil in a large saucepan over low-medium heat. Add the onion, carrots, celery, and finely chopped cavolo nero stems. Season with salt and pepper and cook gently for about 15 minutes, stirring often, until soft and lightly coloured.
2. Add liquids and build the soup: Add the garlic and stir for one minute until fragrant. Pour in the wine, if using, and let it bubble and reduce. Add the bouquet garni, lemon zest, stock, and chopped tomatoes.
3. Add the beans and vegetables: Roughly purée half of the cannellini beans in a blender. Add both the puréed and whole beans to the pot. Tear the cavolo nero leaves and add them with the squash, leek, and Parmesan rind if using.
4. Simmer until tender: Bring to a boil, then reduce the heat to a simmer. Partially cover and cook for 15 minutes. Add the diced courgette and continue for another 10 minutes until all the vegetables are tender.
5. Prepare the garlic croutons: Tear the stale bread into bite-sized pieces. Heat 2 tablespoons of olive oil in a large frying pan, add the sliced garlic, and fry until just golden. Remove the garlic, add the bread, season with salt, and toss until crisp and browned, then stir in the chopped parsley.
6. Assemble and serve: Remove the bouquet garni, lemon zest, and Parmesan rind from the soup. Divide the garlic croutons among four bowls and ladle the hot ribollita over them. Garnish with fresh basil leaves, a pinch of chilli flakes, and a drizzle of extra virgin olive oil.

What Are the Best Tips for Making Ribollita?

• Use stale bread: Truly stale, dry bread is best for the croutons. It absorbs the garlic oil without becoming soggy, which helps it get perfectly crisp and crunchy.
• Add a Parmesan rind: Dropping a Parmesan rind into the soup while it simmers adds a deep, savoury umami flavour. It is a classic Italian trick that lifts the entire broth.
• Purée half the beans: Blending half of the cannellini beans creates a creamy, thick base for the soup. This gives the broth a wonderful body and richness without using any dairy.
• Cook the vegetable base slowly: Cooking the onion, carrots, celery, and cavolo nero stems slowly for the full 15 minutes is important. This step builds a deep, sweet, and savoury flavour foundation for the entire soup.
• Make it ahead: Ribollita means ‘reboiled’ and is designed to be reheated. Make a big batch and store it in the fridge, as the flavours concentrate overnight. Just make fresh croutons when you serve it.
• Try a slow cooker: You can adapt this recipe for a slow cooker. Sauté the vegetable base on the hob first, then transfer everything to the slow cooker on low for 6–8 hours. Add the courgette in the last hour so it does not turn to mush.

What Should You Serve With This Soup?

Ribollita is a filling one-pot meal that works well on its own with the garlic croutons soaking into the rich broth. For a bigger spread, pair it with a simple green salad dressed in lemon vinaigrette. A glass of Chianti or another Tuscan red wine complements the rustic flavours perfectly.

You could also serve it with a generous grating of Parmesan on top and some crusty bread on the side. If you enjoy hearty soups, browse our best soup recipes for more ideas.

How Should You Store Leftovers?

Store the soup and croutons separately. The soup keeps in an airtight container in the fridge for up to 5 days. Keep the croutons in a sealed bag at room temperature so they stay crisp.

Ribollita freezes well without the croutons for up to 3 months. Thaw it overnight in the fridge and reheat gently on the hob. The soup tastes even better the next day as the flavours meld together.

Nutrition Facts

• Calories: 410 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 590mg
• Total Carbohydrate: 58g
• Dietary Fibre: 14g
• Sugars: 12g
• Protein: 15g

Frequently Asked Questions

What is cavolo nero, and can I substitute it? Cavolo nero is a dark, earthy Italian kale also called Tuscan kale or dinosaur kale. You can swap it for curly kale or Swiss chard, or use spinach added in the last few minutes of cooking.

Is this ribollita recipe vegan? Yes, simply use vegetable stock instead of chicken stock and leave out the Parmesan rind. For more plant-based ideas, try our vegetarian chilli.

Do I have to use stale bread for ribollita? Stale bread crisps up better and absorbs the garlic oil without going soggy. If you only have fresh bread, tear it into pieces and dry it in a low oven for 10–15 minutes before frying.

What is the difference between ribollita and minestrone? Both are Italian vegetable soups, but ribollita is thicker and always includes cannellini beans and bread. Minestrone is lighter and often contains pasta or rice instead of bread.

Does ribollita taste better the next day? Yes, the flavours concentrate and the soup thickens overnight as the vegetables and beans continue to soften. Make a big batch and reheat portions throughout the week for the best results.

Try More Recipes:

• Pinto Bean & Coconut Stew Recipe
• Colcannon Soup Recipe
• Hairy Bikers Celeriac And Apple Soup Recipe
• Hairy Bikers Tomato Soup With Fresh Tomatoes Recipe

Hairy Bikers Ribollita Recipe

Author: Alex Saidani Cooking Method:Simmering Cuisine:British Courses:Soups Main

Difficulty:BeginnerPrep time: 20 minutesCook time: 45 minutesTotal time:1 hour 5 minutesServings:4 servingsCalories:410 kcal Best Season:Summer

Description

This hearty ribollita recipe is a rustic Tuscan bean soup loaded with cannellini beans, cavolo nero, butternut squash, and carrots. Topped with crispy garlic croutons and ready in 65 minutes.

Ingredients

For the Soup:

• 2 tbsp olive oil
  
• 1 onion, finely chopped
  
• 2 carrots, finely sliced
  
• 2 celery sticks, finely sliced
  
• 200g cavolo nero, stems and leaves separated
  
• 4 garlic cloves, finely chopped
  
• 100ml red or white wine (optional)
  
• 1 bouquet garni (bay leaves, thyme, parsley, rosemary)
  
• 1 strip of pared lemon zest
  
• 500ml chicken or vegetable stock
  
• 400g tin of chopped tomatoes
  
• 2 x 400g tins of cannellini beans, drained
  
• 200g butternut squash, peeled and diced
  
• 1 leek, sliced
  
• 1 Parmesan rind (optional)
  
• 1 courgette, diced
  
• salt and black pepper

For the Garlic Croutons:

• 200g stale bread
  
• 2 tbsp olive oil
  
• 1 garlic clove, sliced
  
• 2 tbsp finely chopped parsley

Instructions

1. Sauté the vegetable base: Heat olive oil in a large saucepan over low-medium heat. Add the onion, carrots, celery, and finely chopped cavolo nero stems. Season with salt and pepper and cook gently for 15 minutes until soft and lightly coloured.
   
2. Add liquids and build the soup: Stir in the garlic for one minute. Pour in the wine, if using, and let it reduce. Add the bouquet garni, lemon zest, stock, and chopped tomatoes.
   
3. Add the beans and vegetables: Roughly purée half the cannellini beans and add both puréed and whole beans. Tear the cavolo nero leaves and add with the squash, leek, and Parmesan rind if using.
   
4. Simmer until tender: Bring to a boil, reduce to a simmer, and partially cover for 15 minutes. Add the courgette and cook for 10 more minutes.
   
5. Make the croutons: Tear the stale bread into pieces. Fry the sliced garlic in olive oil until golden, remove, then add the bread and toss until crisp. Stir in the parsley.
   
6. Assemble and serve: Remove the bouquet garni, zest, and rind. Place croutons in bowls, ladle the soup over them, and garnish with basil, chilli flakes, and olive oil.