Tuscan bread soup with white beans, kale, and olive oil
Italian Ribollita
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
Italian Ribollita
Tuscan bread soup with white beans, kale, and olive oil
A rustic Tuscan soup of beans, greens, vegetables, and bread that turns humble ingredients into a deeply satisfying meal.
20m
Prep Time
40m
Cook Time
60m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Ribollita is proof that pantry and vegetable cooking can still feel rich. Bread thickens the broth, beans make it hearty, and the olive oil finish gives the whole pot its final depth.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can crushed tomatoes
- 2 cans white beans, drained
- 4 cups vegetable stock
- 4 cups chopped kale
- 3 cups torn stale bread
Instructions
- 1
Cook the onion, carrots, celery, and garlic in the olive oil until softened.
- 2
Add the tomatoes, beans, and stock and bring to a simmer.
- 3
Cook for 20 minutes, then stir in the kale until wilted.
- 4
Add the torn bread and simmer until it begins to break down and thicken the soup.
- 5
Finish with olive oil and black pepper before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
KaleSavoy cabbage
Savoy cabbage is more traditional in some versions and softens more gently
White beansChickpeas
Chickpeas work, though the soup feels a bit less classic
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Stale country bread works best because it softens without vanishing instantly.
The soup thickens more as it sits, which is exactly what you want.
Storage
Refrigerate for up to 4 days.
Reheating
Reheat on the stovetop with extra stock or water to loosen it as needed.
Nutrition Facts
Per serving (1 bowl) · 6 servings
Calories310
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein11g
Carbohydrates42g
Fat12g
Fiber9g
Sugar6g
Sodium610mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make it vegan?
- Yes. It already is, as long as the bread does not contain dairy or eggs.
- Why is it called ribollita?
- It means reboiled, referring to the way the soup improves when reheated.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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