Ribollita
Published Nov 02, 2026
Tuscan ribollita soup with white beans, vegetables, kale, and bread in a tomato broth. An easy one-pot bean soup that keeps well for leftovers.
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I don’t usually want soggy bread in my soup, but with ribollita, that’s actually the part I like! You take day-old bread and stir it right into the pot, and it soaks up so much of the broth that the soup gets thick and creamy. Almost like a stew. And with all the white beans and vegetables in Ribollita, I’m usually pretty full after one bowl. I do like a good amount of Parmesan on top, though.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this ribollita recipe.
I’ve made ribollita without the Parmesan rind before, and I really do miss it when it’s not there. Even with Parmesan sprinkled on top, the broth just doesn’t taste the same. So I always add the rind while the soup is simmering and pull it out before serving. It’s such a small thing, but I notice when I leave it out.
I’ve also tried making this with fresh bread because that’s what I had, and it got way too mushy. I know the bread is supposed to soak up the broth, but I still want some texture in there! Day-old bread works much better, or I’ll toast it first if that’s what I have. I also like stirring half into the soup and keeping the rest for the top, instead of adding it all at once.
Happy Cooking!
– Yumna
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Ribollita Ingredients
- Bread: Choose a crusty loaf that holds up when soaked, like sourdough or a country-style loaf, and tear it into bite-sized pieces. I like to use day-old bread because it’s drier, so it absorbs the broth without falling apart. If you only have fresh, toast it first using the directions in the recipe card.
- Vegetable base: Chopped yellow onion, chopped carrots, chopped celery, and minced garlic cook in olive oil to make the soup base. Chop the vegetables into small, even pieces so they soften at the same rate.
- Beans, tomatoes, and broth: Canned cannellini beans, canned diced tomatoes, and low-sodium vegetable broth. Drain and rinse the cannellini beans, but add the diced tomatoes with their juices. Great northern beans also work.
- Kale: Remove the tough stems before chopping the leaves.
- Parmesan: Grate fresh Parmesan cheese and add a Parmesan rind to the pot. If you don’t have one, you can skip it. I like to save them in the freezer for adding flavor to soups!
- Seasonings: You’ll also need oregano, crushed red pepper flakes, salt, and black pepper.
How to Make Ribollita
These step-by-step photos walk you through how to make Ribollita. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Ribollita recipe below
1. Soften the vegetables
Cook the onion, carrots, and celery in olive oil until softened, then stir in the garlic for the final minute.
2. Add the soup base
Add the tomatoes, drained beans, broth, Parmesan rind, and seasonings. Bring everything to a boil, then lower the heat and simmer.
3. Remove the Parmesan rind
Discard the rind before using an immersion blender to partially blend the soup. Leave plenty of whole beans and vegetable pieces.
4. Stir in the kale
Add the chopped leaves to the partially blended soup and cook until wilted.
5. Add the bread
Stir half of the prepared bread into the pot, keeping the remaining pieces aside for serving.
6. Simmer the ribollita
Give the bread a few minutes to soften and soak up the broth. Spoon into bowls and finish with the reserved bread and grated Parmesan.
Full Ribollita Recipe
Ribollita Recipe
Ingredients
- 4 cups day-old crusty bread torn into bite-sized pieces
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 6 garlic cloves minced
- 2 (15-ounce) cans diced tomatoes
- 2 (15-ounce) cans cannellini beans drained and rinse
- 4 cups low-sodium vegetable broth
- 1 2-inch piece Parmesan rind
- 1½ teaspoons salt
- 1 teaspoon oregano
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 small bunch kale stems removed and chopped (about 5 cups)
- Grated Parmesan cheese for serving
Instructions
- If using fresh bread, preheat the oven to 400°F. Spread the bread on a baking sheet and bake for 8 to 10 minutes, until lightly toasted. Set aside.
- Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the onion, carrots, and celery and cook for 10 minutes, until softened. Add the garlic and cook for 1 minute, until fragrant.
- Add the tomatoes, beans, broth, Parmesan rind, if using, salt, oregano, black pepper, and crushed red pepper flakes. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Remove and discard the Parmesan rind. Use an immersion blender to partially blend the soup, leaving a lot of beans and vegetables intact for texture. Stir in the kale and cook for 5 minutes, until wilted.
- Add half of the toasted bread and simmer for 5 minutes more. Serve topped with the remaining toasted bread and grated Parmesan.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Make the bread topping garlicky. Reserve half the bread and toss it with 1 tablespoon olive oil and ¼ teaspoon garlic powder. Bake at 400°F for 8–10 minutes, until crisp, and add to individual bowls.
- Add zucchini. Stir in 1 medium zucchini, diced, with the tomatoes and beans. It will soften during the 20-minute simmer.
- Finish with lemon. Stir in 1 tablespoon lemon juice after cooking, then taste before adding more. This is especially useful if the soup tastes a little flat.
Recipe Tips
- Keep the blender head submerged. Take the pot off the heat before blending, and keep the blade beneath the surface to limit splashing.
- Stir along the bottom after adding the bread. As the soup thickens, it can start to stick to the pot. Keep it at a gentle simmer and scrape the bottom as you stir.
- Add the bread topping at the table. The reserved pieces soften once they touch the soup, so wait until you’re ready to eat if you want some crunch.
Serving Ideas
- Salad: I love serving a crunchy iceberg lettuce salad or creamy cucumber salad alongside the thick soup.
- Potatoes: My garlic roasted potatoes, roasted Parmesan potatoes, or crispy smashed potatoes add some crisp edges alongside the softened bread and beans.
- Veggie main: For a larger meal, I’d serve smaller bowls of ribollita with baked eggplant Parmesan, quinoa stuffed peppers, or grilled cauliflower steaks.
Troubleshooting
The bread keeps absorbing broth as it sits. Stir in extra broth, about ¼ cup at a time, until the soup reaches the consistency you want. This is especially helpful when reheating leftovers.
The bread stirred into the pot is meant to soften and help thicken the soup. For more distinct pieces, use crusty bread rather than soft bread, and keep half aside for topping as directed.
