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This easy Ribollita Soup is inspired by the classic Italian peasant dish but made with a time-saving twist. It is a hearty, vegetable-forward soup with beans and chunks of bread that soak up the broth and turn tender and rich. In some ways, it might even remind you of American stuffing in soup form, in the very best way.
Meggan’s Notes
The secret to truly authentic ribollita is that it is made over the course of two days, and we are not going to do that. Traditionally, Italian peasants cooked a vegetable-and-bean soup, added stale bread, and let it sit overnight. The next day, the soup was reheated, or “reboiled,” which is where ribollita gets its name.
I love honoring the spirit of traditional recipes while also streamlining them for home cooks on a busy schedule. Most of us need dinner on the table in under an hour, not the next day. This recipe keeps everything that makes ribollita special, hearty vegetables, beans, bread, and herbs, while skipping the long wait.
Why This Recipe Works
- Drying the bread in the oven mimics stale bread so it absorbs broth without turning mushy.
- Cooking the vegetables thoroughly builds a deep, savory base before adding liquid.
- Adding the bread at the end allows it to soak up flavor while keeping some structure.
- Baking the soup briefly creates a cohesive, comforting texture that feels intentional, not accidental.
Ribollita Soup Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Bread: Use a sturdy, crusty bread like sourdough or a baguette. Drying it in the oven replaces the traditional use of stale bread.
- Olive oil: Use a good-quality olive oil here, especially for drizzling before baking and serving.
- Cannellini beans: These creamy white beans are traditional and help thicken the soup naturally.
- Vegetable broth: This recipe is naturally vegetarian, but chicken broth works just as well if preferred. 8 cups may seem like a lot, but a lot of broth will soak into the bread at the end.
- Kale: Authentic ribollita is made with cavolo nero or “black cabbage.” I use lacinato (dinosaur) kale here because it’s easier to find. Substitute the kale of your choice, fresh spinach, or Swiss chard.
How to Make Ribollita Soup
- Adjust an oven rack to the middle position and preheat the oven to 400 degrees. On a rimmed baking sheet, arrange bread slices in a single layer. Bake until lightly toasted and dry, about 15 minutes. Flip and continue baking 5 minutes longer. Remove from the oven, adjust an oven rack to the lower-middle position, and increase the temperature to 425 degrees.
- Meanwhile, in a large pot or Dutch oven over medium-high heat, heat olive oil until shimmering. Add onion, carrots, celery, garlic, and a pinch of salt, and cook until vegetables are softened, about 10 to 12 minutes.
- Stir in vegetable broth, cannellinithe heat, beans, cauliflower, potato, zucchini, herbs, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil. Cover, reduce heat and simmer until potatoes are tender, about 15 to 20 minutes.
- Stir in kale and remove from heat. Season to taste with salt and pepper (I like an additional 1 teaspoon salt and ½ teaspoon pepper).
- Layer bread on top of the soup, pressing down gently to submerge, until all the slices are added. Drizzle the top of the soup with olive oil.
- Bake until the bread is hot and the soup is bubbling, about 10 to 15 minutes. Remove from oven and garnish with Parmesan cheese.
Ribollita Soup Tips and Variations
- Yield: This recipe makes about 12 cups of soup, enough for 6 servings, 2 cups each.
- Bread absorption: The amount of broth may seem generous, but most of it will be absorbed by the bread during baking.
- Herbs: Use what you have. Rosemary, sage, thyme, and parsley all work beautifully here.
- Make it heartier: Add extra beans or another root vegetable like parsnips for a more substantial soup.
- Cheese optional: Parmesan adds richness, but the soup is still delicious without it.
How to Store Ribollita Soup
- Refrigerator: Store leftovers covered in the refrigerator for up to 4 days. The soup will thicken as it sits. Reheat gently on the stove, adding a splash of broth or water if needed.
- Freezer: I suggest freezing the soup without the bread added so the bread does not turn mushy. Cool completely, then pack into freezer-safe containers, allowing at least 1 ½ inches for expansion. Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator or defrost in the microwave.
Frequently Asked Questions
Yes. Ribollita is closer to a stew than a brothy soup, thanks to the bread soaking up the liquid.
Yes, just skip the Parmesan cheese. Vegetable broth and all the veggies make this a satisfying vegan soup.
It can be frozen, but the texture of the bread will soften further. If freezing, consider freezing before adding the bread and finishing fresh.
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Ribollita Soup
Ingredients
- 8 ounces crusty bread sliced into 1/2-inch slices
- 2 tablespoons olive oil plus more for serving
- 1 medium onion peeled and diced (about 1 ½ cups)
- 2 carrots peeled and diced (about 1 cup)
- 2 ribs celery sliced (about 1 cup)
- 4 cloves garlic minced
- Salt and freshly ground black pepper
- 8 cups vegetable broth or chicken broth
- 1 (15-ounce) can cannellini beans rinsed and drained
- 1 cup cauliflower florets (4 ounces)
- 1 medium potato peeled and diced (about 8 ounces)
- 1 zucchini quartered lengthwise and chopped into 1-inch pieces (8 ounces)
- 1/4 cup minced fresh herbs such as parsley, rosemary, sage, and thyme
- 2 cups lacinato kale stemmed and chopped (see note 1)
- freshly grated Parmesan cheese for serving
Instructions
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. On a rimmed baking sheet, arrange bread slices in a single layer.
- Bake until lightly toasted and dry, about 15 minutes. Flip and continue baking 5 minutes longer. Remove from oven, adjust an oven rack to the lower middle position, and increase temperature to 425 degrees.
- Meanwhile, in a large pot or Dutch oven over medium-high heat, heat olive oil until shimmering. Add onion, carrots, celery, garlic, and a pinch of salt, and cook until vegetables are softened, about 10 to 12 minutes.
- Stir in vegetable broth, cannellini beans, cauliflower, potato, zucchini, herbs, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil. Cover, reduce the heat, and simmer until potatoes are tender, about 15 to 20 minutes.
- Stir in kale and remove from heat. Season to taste with salt and pepper (I like an additional 1 teaspoon salt and ½ teaspoon pepper).
- Layer bread on top of the soup, pressing down gently to submerge, until all the slices are added. Drizzle the top of the soup with olive oil. Bake until the bread is hot and the soup is bubbling, about 10 to 15 minutes. Remove from oven and garnish individual portions with Parmesan cheese.
Notes
- Kale: Authentic ribollita is made with cavolo nero or “black cabbage.” I use lacinato (dinosaur) kale here because it’s easier to find. Substitute the kale of your choice, fresh spinach, or Swiss chard.
Nutrition
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