fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
tuscan ribolita soup bowl

Ribollita Soup

  • Author: janearielkatz
  • Total Time: 1 hour 20 minutes
  • Yield: 4 qt 1x


a classic Tuscan soup, similar to minestrone, made with canned tomatoes, white beans, lacinto kale and thickened with day old bread


  • 1 carrot (minced)
  • 1 small or 1/2 large onion (minced)
  • 1 stalk celery (minced)
  • 2 sprigs fresh rosemary (stems removed + finely chopped)
  • 4-5 sprigs fresh thyme (stems removed + finely chopped)
  • 4 cloves garlic (finely chopped)
  • 1 can of white beans (preferably cannellini, drained and rinsed well)
  • 1 Idaho or 2 Yukon gold potatoes (peeled + cubed)
  • 1/2 bunch of kale (stems removed and chopped in thin strips)
  • 12 oz marinara sauce or canned diced tomatoes
  • 1 32oz box of broth (chicken or vegetable)
  • 2 cups of water
  • 1 inch long piece of parmesan rind
  • 2-3 slices peasant bread, toasted or stale (I used Bread Alone brand, cut into large cubes)
  • extra-virgin olive oil
  • salt + pepper


  1. Heat up a large pot with a few tablespoons of olive oil. When hot, add carrot, onion and celery. Cover and cook for ~10 minutes, until the vegetables start to brown and the onions are translucent.
  2. Add remaining ingredients, except kale and bread. Season your soup with a big pinch of salt and pepper. Bring the soup up to a boil, then turn down the heat to a simmer. Allow the soup to simmer for one hour.
  3. After an hour, remove the parmesan rind. Discard.
  4. Taste soup and add salt or pepper if necessary. Once you are happy with the seasoning, add kale. After 5 minutes, add bread. Use a silicone spatula to stir and break up some of the bread chunks.
  5. Serve immediately with a little fresh basil + grated parmesan on top if you’ve got it! This soup will last in the fridge for a few days, or you can freeze it for up to 3 months.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Soups
  • Method: Stovetop
  • Cuisine: Italian

Keywords: tuscan, tuscan soup, tuscan food, minestrone, ribollita, stale bread