Method

  1. Prepare the vegetables and bread

    Prepare the vegetables and bread during preparation

    Cut 150 g of yellow onion into small dice. Mince 4 garlic cloves. Cut 150 g of carrots, 120 g of celery stalks, and 250 g of Yukon Gold potato into 1 cm pieces. Strip the tough stems from 180 g of lacinato kale and slice the leaves into ribbons. Slice 200 g of Savoy cabbage into 1 cm strips. Chop 2 g of fresh rosemary and strip the leaves from 1 g of fresh thyme. Tear 160 g of rustic country bread into rough 3 cm pieces and leave it uncovered while the soup cooks so the surface dries slightly.

  2. Build the aromatic base

    Heat 30 ml of extra-virgin olive oil in a large heavy pot over medium-low heat. Add 150 g of yellow onion, 150 g of carrots, and 120 g of celery stalks. Cook for 8 to 10 minutes, stirring often, until glossy and softened but not browned; start checking at 8 minutes. Add 4 garlic cloves, 2 g of fresh rosemary, and 1 g of fresh thyme and cook for 1 minute. Stir in 30 g of tomato paste and cook for about 1 minute, until brick-red and beginning to cling lightly to the bottom of the pot.

    00:08:00
    00:01:00

  3. Simmer the potato

    Pour in 1200 ml of low-sodium vegetable broth, scraping the bottom of the pot to release the tomato-rich bits. Add 250 g of Yukon Gold potato, 3 g of fine sea salt, and 1 g of black pepper. Increase the heat to medium-high and bring to a boil, then reduce the heat to maintain a steady simmer. Partially cover and cook for 15 minutes, until the potato edges are beginning to soften but the centers still resist a knife.

    15:00

  4. Cook the beans and greens

    Set aside about one-third of 480 g of no-salt-added cannellini beans in a bowl. Add the remaining 480 g of no-salt-added cannellini beans, 180 g of lacinato kale, and 200 g of Savoy cabbage to the pot. Simmer uncovered for 18 to 22 minutes, stirring occasionally, until the greens are tender and the potato can be pierced easily; start checking at 18 minutes. Ladle enough hot broth into the reserved beans to loosen them, mash them thoroughly with a fork, and stir the mash back into the soup.

    18:00

  5. Thicken the soup with bread

    Thicken the soup with bread during preparation

    Add 160 g of rustic country bread gradually, folding after each addition so it hydrates evenly. Keep the heat low and simmer for 8 to 10 minutes, stirring from the bottom to prevent catching; start checking at 8 minutes. The broth should become thick and spoonable while a few softened bread pieces remain visible. Add a small splash of hot water only if the mixture becomes too tight before the bread softens.

    08:00

  6. Rest, reboil, and serve

    Rest, reboil, and serve during preparation

    Remove the pot from the heat, cover, and let the soup stand for 10 minutes so the bread and beans settle into a cohesive texture. Return the pot to medium heat and bring the soup back to a gentle boil, stirring frequently, then cook for 3 to 5 minutes until piping hot and thick enough to mound softly on a spoon. Taste and adjust the seasoning. Offer extra-virgin olive oil for serving (optional) at the table.

    00:10:00
    00:03:00
Cook's noteRibollita should be much thicker than minestrone. Stop adding water as soon as the soup moves slowly from the ladle and the beans, greens, and bread hold together in each spoonful.

Smart Substitutions

  • No lacinato kale? Use curly kale or Swiss chard. Add Swiss chard during the final 10 minutes because it softens faster.
  • No Savoy cabbage? Use green cabbage or spring greens in the same weight.
  • No cannellini beans? Use cooked Great Northern beans or navy beans for a similarly creamy texture.
  • No country bread? Use a sturdy white sourdough or an unsalted Italian-style loaf with a firm crumb.

Tips and Variations

  • Rinse and drain canned beans well so their flavor stays clean and the broth does not become overly salty.
  • Keep the simmer gentle after adding the greens; vigorous boiling can break the potato before the cabbage becomes tender.
  • Mash only part of the beans. The puree thickens the broth, while the whole beans keep each bowl substantial.

What Went Wrong?

  • Soup is watery Simmer uncovered, stirring often, until the bread and bean starches tighten the broth.
  • Soup is too stiff Stir in hot water a little at a time until the mixture loosens but still holds together on a spoon.
  • Greens are chewy Continue simmering gently until the thick stems and cabbage ribbons are fully tender.
  • Flavor tastes dull Adjust the salt and black pepper first, then finish the bowl with a little extra-virgin olive oil.

Nutrition Estimate

Calories440
Protein19 g
Carbs73 g
Fat10 g
  • Fiber: 15 g per serving
  • Sodium: 700 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

ribollitaTuscansoupvegetarian

FAQ

What makes ribollita different from minestrone?Ribollita is thickened with bread and brought back to a boil after resting, so the beans, vegetables, and broth become a dense, cohesive soup rather than remaining separate in a clear broth.
Can I use canned beans for ribollita?Yes. No-salt-added canned cannellini beans keep the cooking time practical, and mashing a portion of them recreates the creamy body usually supplied by bean cooking liquid.