Authentic Italian Ribollita
A rustic Tuscan bread-and-bean soup thick with kale, cannellini, and vegetables — humble peasant cooking born from thrift and turned, over slow simmering, into deep comfort.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Large pot or Dutch oven
Wooden spoon
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup kale or Swiss chard, chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups day-old bread, torn into pieces
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Heat Olive Oil: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
Add Garlic and Zucchini: Stir in the minced garlic and diced zucchini, cooking for another 2-3 minutes until fragrant.
Incorporate Greens and Beans: Add in the chopped kale or Swiss chard and the cannellini beans. Stir to combine.
Pour in Broth: Pour in the vegetable broth and bring to a simmer. Season with dried thyme, salt, and pepper.
Add Bread: Once the soup is simmering, stir in the torn day-old bread. Allow it to cook for about 10 minutes until the bread has softened and the soup has thickened.
Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired. Enjoy hot with a drizzle of olive oil.