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Rustic Ribollita (Tuscan White Bean Soup)

This classic Ribollita recipe makes the most wonderfully comforting, delicious Tuscan White Bean Soup. It’s a thick, rich soup that includes day-old bread, tomatoes, beans, and kale for a hearty and satisfying dish.

ribollita soup aka tuscan white bean soup

Sure, you’re used to soup being served with bread on the side. But have you yet discovered the magic of bread soup recipes?

That’s right… Bread in the soup.

We fell in love with “bread soups” on a trip to Italy several years ago. The most common varieties are Pappa Al Pomodoro, a chunky tomato soup thickened with day-old bread, and Ribollita, a vegetarian white bean and vegetable soup thickened with chopped Italian bread.

ribollita bread soup recipe

Classic Ribollita – Tuscan White Bean Soup

This Ribollita recipe includes a terrific combination of carrots, tomatoes, tender white beans and kale, plus chunks of day-old bread.

Adding the bread not only thickens the soup, but it is also (was) a way to use up leftovers to avoid waste and stretch the meal to fill more bellies. Plus, it also gives the soup flavor a comforting undertone and makes the texture almost like a deliciously rich porridge.

You can easily tweak Tuscan White Bean Soup to make a vegetarian or vegan version, and it can even be prepared gluten-free. It’s ready in about an hour, so this soup is perfect for a relaxing weekend dinner that is sure to please everyone at the table!

tuscan white bean soup recipe

Ingredients You Need for Ribollita

Here is everything needed to make a wonderfully satisfying Tuscan White Bean Soup from scratch:

  • Olive oilor preferred cooking oil
  • Ciabatta breador other rustic Italian bread
  • Sweet onionpeeled and chopped
  • Carrotspeeled and sliced into coins
  • Celerychopped
  • Garlicminced
  • Vegetable brothor veggie stock + water
  • Canned San Marzano Tomatoescrushed or dice
  • Canned cannelli beansdrained, no need to rinse
  • Parmesan cheeseshredded or shaved
  • Anchovy pasteomit if vegetarian or vegan
  • Seasoningsdried oregano, bay leaf, and crushed red pepper
  • Tuscan kalealso known as Italian kale or lacinato kale
  • Salt and pepperto taste
diced carrots, onion, celery, kale

How to Make This Rustic Ribollita Recipe

First, wash and chop all of the produce. Then set a large 7-8 quart saucepot over medium heat. Once hot, add 2 tablespoons of olive oil to the pot. Add in the onions, carrots, celery, and garlic. Generously season with salt and pepper. Sauté the veggies for about 10 minutes, stirring regularly.

Meanwhile, preheat the oven to 400 degrees F. Set out a rimmed baking sheet, and line with parchment if you like. Tear the bread (sliced or unsliced) into large bite-sized chunks and place on the baking sheet. Drizzle with 2 tablespoons of olive oil and toss well. Then spread the bread out in an even layer. Toast in the oven for 8-10 minutes, flipping once. Keep an eye on them so that they don’t burn! Remove from the oven and set aside.

pieces of bread

Next, to the soup pot add the vegetable broth, tomatoes, cannellini beans, parmesan cheese, anchovy paste, oregano, bay leaf, and crushed red pepper. Stir well and bring to a simmer.

Partially cover the pot with a lid and simmer for 25-30 minutes, stirring every 5 minutes or so. If the soup starts to thicken up a bit too much then turn the heat down to medium-low. Also, feel free to stir in 1 to 3 cups of water, one at a time, if needed.

vegetarian soup in a large pot

Now add in the chopped kale and toasted bread pieces. Stir well and simmer the soup for another 5 minutes, until the bread nearly disintegrates into the broth. The texture should be thick like a stew.

Get the Complete (Printable) Rustic Ribollito Recipe (Tuscan White Bean Soup) Below. Enjoy!

Taste, then salt and pepper as needed. Add extra parmesan cheese, if you like, and serve the Ribollita warm.

italian bread soup ribollita recipe

Ribollita Soup Recipe Variations

  • To make this a vegetarian white bean soup recipe, omit the anchovy paste and add extra salt.
  • For a vegan version, don’t add the anchovy paste and use your preferred plant-based Parmesan “cheese.”
  • Tuscan kale can be swapped with red kale or curly kale. Or, skip the kale altogether and include baby spinach leaves.
  • Make this recipe gluten-free by swapping the bread with your favorite GF Italian bread.
Tuscan white bean soup with parmesan cheese

Tuscan White Bean Soup Serving Suggestions

Enjoy bowls of hot Ribollita with extra pieces of crusty bread on the side, or with a refreshing and healthy side salad.

Homemade Ribollita Storage and Reheating Tips

This soup is certainly best when enjoyed freshly prepared, when the kale is tender and the pieces of bread are just right. You can keep leftovers stored in an airtight container in the refrigerator for a day or so, and reheat in a microwave or on the stovetop.

I do not recommend that you freeze Tuscan White Bean veggie and bread soup.

tuscan white bean soup ribollita

Looking for More Easy and Delicious Soup Recipe?

Rustic Ribollita (Tuscan White Bean Soup)

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
This classic Ribollita recipe makes the most wonderfully comforting, delicious Tuscan White Bean Soup with day-old bread, tomatoes and kale.
Servings: 8 servings

Ingredients

Instructions

  • Chop all the produce.
  • Set a large 7-8 quart saucepot over medium heat. Add 2 tablespoons olive oil to the pot. Add in the onions, carrots, celery, and garlic. Generously season with salt and pepper. Sauté the veggies for 10 minutes, stirring regularly.
  • Meanwhile, preheat the oven to 400 degrees F. Set out a rimmed baking sheet. Tear the bread (sliced or unsliced) into chunks and place on the baking sheet. Drizzle with 2 tablespoon olive oil and toss well. Then spread the bread chunks out in an even layer. Toast in the oven for 8-10 minutes, flipping once. Set aside.
  • To the soup pot, add in the vegetable broth, tomatoes, cannellini beans, parmesan, anchovy paste, oregano, bay leaf, and crushed red pepper.
  • Partially cover the pot and simmer for 25-30 minutes, stirring every 5 minutes. Turn the heat down to medium-low if needed. (If the soup base starts to thicken too much, feel free to add in 1-3 cups of water.)
  • Add in the chopped kale and toasted bread pieces. Stir well and simmer another 5 minutes, until the bread disintegrates into the broth. The texture should be thick like a stew. Taste, then salt and pepper as needed. Serve warm.

Video

Notes

This soup is certainly best when enjoyed freshly prepared, when the kale is tender and the pieces of bread are just right. You can keep leftovers stored in an airtight container in the refrigerator for a day or so, and reheat in a microwave or on the stovetop.
I do not recommend that you freeze Tuscan White Bean veggie and bread soup.

Nutrition

Serving: 1bowl, Calories: 307kcal, Carbohydrates: 47g, Protein: 14g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 1584mg, Potassium: 517mg, Fiber: 9g, Sugar: 10g, Vitamin A: 5389IU, Vitamin C: 22mg, Calcium: 217mg, Iron: 4mg
Course: dinner, Main, Main Course
Cuisine: Italian
Author: Sommer Collier

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4 comments on “Rustic Ribollita (Tuscan White Bean Soup)”

  1. wonderful, thank you, this has most I eat as part of my regular diet, legumes and veg and can add some protein to it too, and a great soup (I have to omit the bread though, much as I’d love to have it)

  2. This is such a really comforting meal! I just tried it last night and it was a huge hit.

  3. I eat soup all year long so I was excited to try this. I made a batch for lunch for the week and it was delicious!

  4. Wow, this recipe brings me right to Italy with its flavors. I love everything about this, especially the bread!