Italian Ribollita (Tuscan Bread and Bean Soup)

Other Fast With Oil Published March 21, 2026

Ribollita means "reboiled" — this is a Tuscan soup that was originally made by reheating leftover minestrone with stale bread until the bread dissolved into the broth, creating something thick enough to stand a spoon in. It is the ultimate zero-waste, maximum-flavor peasant food. The beans provide protein, the bread provides body, the cavolo nero (Tuscan kale) provides depth, and the olive oil drizzled on top provides everything else.

This is not a dainty soup. It is a meal that built Florence.

FASTING LEVEL: Fast With Oil (the olive oil is essential)
SERVINGS: 6
TIME: 50 minutes

INGREDIENTS

- 2 cans (800g) cannellini beans, drained (reserve liquid from one can)
- 100ml extra-virgin olive oil, plus more for drizzling
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 1 tablespoon tomato paste
- 1 bunch cavolo nero (Tuscan kale) or regular kale, stems removed, leaves torn
- 200g stale crusty bread, torn into rough chunks
- 4 cups vegetable stock or water
- 1 teaspoon dried rosemary (or 1 sprig fresh)
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste

METHOD

1. Puree half of the beans with the reserved bean liquid until smooth. Set aside — this is your thickener.

2. Heat olive oil in a large heavy pot over medium heat. Add onion, carrots, and celery. Cook for 8 minutes until soft and beginning to color. Add garlic, rosemary, and red pepper flakes. Cook for 1 minute.

3. Add the tomato paste, stir for 1 minute, then add the crushed tomatoes. Cook for 3-4 minutes.

4. Add the kale and stir until wilted, about 2-3 minutes.

5. Add the whole beans, pureed beans, and stock. Bring to a simmer and cook for 15 minutes.

6. Add the torn bread. Stir it into the soup — it will begin to break apart and thicken everything. Cook for another 10-15 minutes, stirring occasionally, until the soup is very thick.

7. Season with salt and pepper. Serve in deep bowls with a generous drizzle of extra-virgin olive oil on top.

NOTES

- The bread must be stale and crusty — soft sandwich bread will dissolve into paste. A day-old country loaf or sourdough is ideal.
- Ribollita is better the next day. Some cooks make it a day ahead deliberately, refrigerate it, then rebake it in the oven with extra olive oil until the top is crispy. This is the definitive version.
- Cavolo nero (also called lacinato or dinosaur kale) has a sweeter, more complex flavor than curly kale. Use it if you can find it.
- A Parmigiano Reggiano rind simmered in the soup adds umami (fish days only — it contains dairy).