Ribollita Florentine Bread Soup

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Ribollita is the iconic Tuscan bread and vegetable soup whose name literally means 'reboiled' — it was born in Florentine kitchens as a way to transform leftover minestrata and stale unsalted bread into a thicker, richer second meal. This version balances creamy cannellini beans with sweet cabbage, peppery cavolo nero, and good green olive oil for a deeply nourishing bowl. It's humble, rustic, and famously better the day after it is made.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 16 gFat
• 3.5 gSaturated Fat
• 48 gCarbs
• 11 gFiber
• 6 gSugar
• 18 gProtein
• 720 mgSodium
• 920 mgPotassium
• 220 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the Soup Base

• 3 tbsp extra-virgin olive oil, plus more for serving
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 5 garlic cloves, thinly sliced
• 1 small head savoy cabbage, cored and shredded (about 5 cups)
• 1 bunch lacinato or cavolo nero kale, stems removed, leaves torn (about 5 cups)
• 1 can (28 oz) whole San Marzano tomatoes, hand-crushed

For the Beans and Broth

• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 7 cups low-sodium chicken or vegetable stock
• 1 Parmesan rind (about 3 inches), optional
• 2 bay leaves
• 1 tsp dried thyme
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For Finishing

• 8 oz day-old rustic country bread, torn into 1-inch chunks
• 1/2 cup finely grated Parmesan cheese, for serving
• Extra-virgin olive oil, for drizzling
• Flaky sea salt and freshly cracked black pepper

Directions

1. Heat 3 tablespoons of olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
2. Add the garlic and cook until fragrant, about 1 minute. Stir in the hand-crushed tomatoes and simmer until the juices thicken slightly, about 5 minutes.
3. Add the shredded cabbage, kale, cannellini beans, stock, Parmesan rind, bay leaves, thyme, salt, and pepper. Bring to a gentle boil, then reduce the heat and simmer uncovered for 35 to 40 minutes, until the greens are very tender and the broth has reduced and thickened.
4. Remove and discard the bay leaves and Parmesan rind. Using a potato masher or the back of a wooden spoon, lightly mash about one-third of the beans against the side of the pot to give the soup a creamy, rustic body.
5. Stir in the torn bread, pressing it down so it soaks up the broth. Remove from the heat, cover, and let rest for at least 30 minutes at room temperature, or refrigerate overnight for the most authentic, deeply developed flavor.
6. Return the soup to a gentle simmer over medium-low heat, stirring frequently and breaking up any clumps of bread, until piping hot and thickened to a porridge-like consistency, 10 to 15 minutes. Loosen with a splash of stock if needed and adjust the seasoning with salt and pepper.
7. Ladle into warmed shallow bowls, drizzle generously with extra-virgin olive oil, and finish with a shower of grated Parmesan and a pinch of flaky salt. Serve immediately with extra crusty bread on the side.

Cook’s Notes

• Ribollita is famously better the next day: make it a day ahead, refrigerate covered, then reheat with a splash of stock to loosen it back to a spoonable consistency.
• Use a sturdy country loaf with an open crumb; thin baguette or sliced sandwich bread will dissolve into mush.
• A Parmesan rind adds deep umami — skip it and use all-vegetable stock if you want to keep the soup vegetarian.
• Don't rush the resting period; this is when the bread absorbs the broth and the flavors truly meld into the dish's signature character.
• Finish each bowl with a generous pour of grassy, peppery extra-virgin olive oil — it carries the flavor and adds a silky richness to every bite.

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