Ribollita

Story behind the dish

In the heart of Italy’s Tuscany region, there’s a humble yet hearty dish called Ribollita that embodies rustic comfort and resourcefulness. Born out of peasant kitchens, this thick vegetable and bean soup was traditionally reheated ("reboiled") the next day, allowing the flavors to deepen and develop even more richness. It’s a celebration of leftovers—stale bread, seasonal greens, and pantry staples—transformed into a warming, satisfying feast. Every spoonful carries stories of generations who made the most of simple ingredients, turning everyday meals into treasured culinary traditions.

Ingredients

• 5 tablespoons olive oil (2/3 cup or 10.5 tablespoons)
• 1 large onion, chopped
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1 tablespoon minced garlic
• 2 cups cannellini beans, drained and rinsed (canned or cooked from dry)
• 1 (14.5 oz) can whole tomatoes, with juices
• 4 cups water
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 pound chopped kale (about 4 cups)
• 4 slices wholegrain bread, thick-cut
• 1 thinly sliced red onion
• ½ cup freshly grated Parmesan cheese

Step-by-step

1. Heat 2 tablespoons (1/4 cup or 4 tablespoons) of olive oil in a large pot over medium heat. Once hot, add the chopped onion, carrot, celery, and minced garlic. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 to 10 minutes.
2. While the vegetables are softening, preheat your oven to 500°F. Drain and rinse the cannellini beans if using canned beans.
3. Add the beans, canned tomatoes with juices, and water to the pot. Toss in the sprigs of rosemary and thyme. Bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Cover the pot and cook for 15 to 20 minutes, stirring once or twice to break up the tomatoes and meld the flavors.
4. Remove and discard the rosemary and thyme stems. Stir in the chopped kale and cook until wilted, about 5 minutes. Taste and adjust seasoning if needed.
5. Arrange the bread slices on top of the stew, overlapping slightly to cover the surface. Scatter the thinly sliced red onion over the top.
6. Drizzle the remaining 3 tablespoons of olive oil over the onion and bread, then sprinkle with freshly grated Parmesan.
7. Place the pot in the oven and bake until the bread is browned and crisp, and the topping is bubbly and golden, about 10 to 15 minutes. If your pot can fit under your broiler, you can also brown the top that way.
8. Remove from oven, carefully ladle the soup into bowls, ensuring each gets a good piece of crispy bread and cheesy topping. Serve hot and enjoy the comforting flavors of Tuscany.

Chef’s tips & serving ideas

• For an extra flavor boost, sprinkle additional Parmesan or a drizzle of good-quality olive oil before serving.
• Ribollita is best enjoyed with a simple green salad and a glass of dry white wine or robust red, for a full Tuscan experience.

Closing thoughts

This beloved Tuscan classic is more than just a nourishing soup; it’s a testament to the beauty of simple, humble ingredients working together in harmony. Each spoonful is a warm embrace, perfect for chilly evenings or anytime you crave a dish that feeds both body and soul. Make it your own by adding seasonal greens or a splash of balsamic—whatever brings you comfort. Enjoy the rich history in every flavorful bite!