Easy Ribollita Soup

This Easy Ribollita Soup is a hearty Tuscan vegetable soup packed with beans, greens, and crusty bread, making it a satisfying one-pot meal. Cozy, nourishing, and full of flavor, this recipe is perfect for chilly days and a delicious way to use up leftover vegetables.

Here in Miami, we still have hot, humid days, but I know some possible ‘cool’ days are on their way! Regardless, in other parts of the country, the cool weather has turned it into sweater weather and soup season! Even though the temps haven’t cooled down, I will say there’s just something about soup. Hydrating and nourishing, soups are a great way to incorporate more veggies and beans: enter this easy Ribollita soup recipe!

The word ‘Ribollita’ refers to a traditional Tuscan soup made with vegetables and beans, thickened with bread. Ribollita technically means ‘reboiled’, since the soup is made by reboiling your leftovers the next day and adding bread. Think of this soup as a gateway to ‘cleaning out the fridge’ with whatever vegetables you have on hand! Yes, I’ll provide suggestions on what pairs well together, but please note that this is just a quick guide to help you create a hearty soup that will not only nourish but also warm your soul!

Ingredients: Ribollita Soup

• Olive Oil: Adds richness and helps bring out the flavors of the vegetables as they sauté.
• Onion, Carrot, and Celery: This classic Italian soffritto forms the flavorful base of the soup, adding natural sweetness and depth.
• Garlic: Infuses the broth with a savory aroma and enhances the overall flavor.
• Tomato Paste: You could add a can of tomatoes, but I opted for just some tomato paste to add depth to the soup base.
• White Beans: Creamy white beans provide a rich source of plant-based protein, fiber, and a satisfying texture. Cannellini are the traditional beans, but you can use any white bean you prefer. It’s a great way to rotate your bean! I used navy beans here with my recipe.
• Chicken Stock: Provides the soup’s flavorful liquid base—use a low-sodium or no-added-salt version to manage salt levels.
• Kale or More Cabbage: Adds color, nutrients, and texture. Kale holds up well in simmered soups; however, cabbage is often an underrated vegetable you might want to consider adding to your soups!
• Potatoes: Using just a few potatoes here helps give some creaminess to the soup. While traditional Ribollita recipes often use day-old bread in the soup, I simply added a slice of toasted bread to accompany my meal. Dunking your bread is just the best!
• Pepper: Using just pepper here to minimize the added salt/sodium that can be quite high in traditional soups (and also because the Parmesan cheese has sodium)!
• Parmesan Cheese (optional): A sprinkle on top adds a salty, umami finish that complements the vegetables perfectly.

How To Make Ribollita Soup

1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrot, celery, and cabbage, and cook for about 5–7 minutes until softened and fragrant. Add the garlic and cook for another 30 seconds. Season with black pepper.
2. Build the flavor: Add the tomato paste and stir until it is completely combined. Pour in 1 quart of chicken stock. Bring the soup to a gentle boil, then add the potatoes and kale.
3. Simmer: Reduce the heat and simmer for approximately 30 minutes, allowing the flavors to blend and the vegetables to cook. Add more chicken stock as needed.
4. Add the beans: Stir in the white beans and warm through.
5. Toast: Toast your bread a few minutes before serving. Drizzle with a little olive oil and get ready to dunk your bread! (Alternatively, you could add the bread in cubes and let them soak in the soup, allowing the soup to thicken. As I am the only one eating the soup, I prefer to dunk fresh bread while reheating my soup.
6. Season and serve: Ladle into bowls and top with a drizzle of olive oil and a sprinkle of Parmesan cheese, if desired.

Tips & Variations

• Make it ahead: Ribollita tastes even better the next day as the flavors deepen and the bread thickens the soup. Store leftovers in the fridge for up to 4 days—just reheat gently on the stove with a splash of stock.
• Freezer-friendly: Soups freeze amazingly! Feel free to double or triple the recipe. Keep in mind we’re not adding bread, so it will reheat like a charm. Add your bread as you reheat the soup, or, as I did, simply toast a fresh slice!
• Add protein: For a heartier meal, stir in shredded rotisserie chicken.
• Extra flavor boost: Finish each bowl with a drizzle of extra-virgin olive oil, a squeeze of lemon, or a sprinkle of freshly grated Parmesan cheese for a bright, savory touch.

Other Soups

• Potato Leek Soup
• Roasted Butternut Squash Soup
• Lentil Soup
• Gazpacho

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