Most Popular Italian Soups: How To Make Ribollita Bread Soup (Recipe Guide)

Ribollita isn’t just a soup—it’s a centuries-old Tuscan tradition. Hearty, rustic, and deeply nourishing, ribollita translates to “reboiled,” and that’s exactly how this beloved dish was born. Originally made by Italian peasants using leftover vegetables and stale bread, it’s the kind of meal that turns simple, humble ingredients into something soul-satisfying and unforgettable. Today, it’s celebrated not only in Tuscany but around the world for its comfort and character.

Made with cannellini beans, black kale (or lacinato kale), carrots, celery, potatoes, and thick slices of day-old bread, ribollita is all about slow-simmered flavor and hearty texture. It’s the perfect answer to food waste and a powerful example of how traditional Italian cuisine values resourcefulness and flavor in equal measure. The longer it sits, the better it gets—so don’t be surprised if the leftovers taste even more incredible the next day.

This guide will show you how to recreate an authentic ribollita from your own kitchen, using accessible ingredients and step-by-step instructions. Whether you’re new to Italian cooking or simply looking for a dish that warms the body and the spirit, ribollita is one soup you’ll keep coming back to—especially during cooler months.

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Best Time to Eat & What to Serve With Ribollita

Ribollita is best enjoyed during the fall and winter seasons, when the temperatures drop and hearty, warming meals are most comforting. It makes an ideal lunch or dinner on a chilly day and is perfect for batch cooking, allowing the flavors to deepen over time.

Serve it with a drizzle of high-quality extra virgin olive oil and a sprinkle of grated Parmigiano-Reggiano on top. Pair with a simple Tuscan red wine like Chianti or Montepulciano and a side of crusty rustic bread—yes, even more bread. A small arugula salad with lemon dressing can add a bright contrast to balance the rich, earthy flavors of the soup.

Ribollita is proof that food doesn’t need to be fancy to be memorable. It’s about warmth, tradition, and making something extraordinary from the everyday—a true reflection of the Italian kitchen at its best.

How to Make Ribollita Bread Soup

Ribollita Bread Soup Recipe Ingredients

1/4 cup extra virgin olive oil, plus more for drizzling
1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 bunch kale or cavolo nero (Tuscan black kale), chopped
1/2 small Savoy cabbage, chopped
2 medium potatoes, peeled and diced
2 cups canned cannellini beans, drained and rinsed (or 1 cup dried cannellini beans, soaked and cooked)
1 can (14 oz) diced tomatoes
4 cups vegetable or chicken broth
4-6 slices of stale bread (preferably rustic Tuscan bread), torn into pieces
1 sprig fresh rosemary
1 sprig fresh thyme
Salt and freshly ground black pepper to taste
Parmesan cheese, grated (optional, for serving)

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Step By Step How to Make Ribollita Bread Soup

Prepare the Vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are soft and the onion is translucent, about 8-10 minutes.

Add the minced garlic, rosemary, and thyme to the pot. Cook for another minute until fragrant, being careful not to burn the garlic.

Cook the Soup

Stir in the chopped kale, cabbage, and potatoes. Cook for about 5 minutes, allowing the greens to wilt slightly. Stir in the cannellini beans and the diced tomatoes with their juice. Mix well to combine.

Pour in the vegetable or chicken broth, and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for about 30 minutes, or until the vegetables are tender.

Incorporate the Bread

Add the torn pieces of stale bread to the soup. Stir to incorporate the bread, allowing it to absorb the liquid and break down slightly, thickening the soup. Continue to simmer for another 10-15 minutes. Taste the soup and season with salt and freshly ground black pepper to your liking.

Serve

Ladle the ribollita into bowls. Drizzle each serving with a little extra virgin olive oil and, if desired, sprinkle with grated Parmesan cheese.

Ribollita is best enjoyed warm, with the thick, almost stew-like consistency that comes from the bread and beans.

Tips To Make Ribollita Bread Soup

Ribollita is traditionally made with stale bread, which helps to thicken the soup. If you don’t have stale bread, you can toast fresh bread slices in the oven to dry them out slightly before adding them to the soup.

Ribollita actually tastes better the next day, as the flavors have more time to meld. It’s a great dish to make ahead and reheat.

If you can’t find kale or cavolo nero, you can substitute with Swiss chard or spinach. The flavor will be slightly different, but still delicious. To keep the soup vegetarian or vegan, use vegetable broth and skip the Parmesan cheese.

How Many Calories Have Ribollita Bread Soup

Calories Per Serving: Approximately 250-300 calories per serving (based on 6 servings)

Breakdown:

Olive Oil: ~60 calories per tablespoon
Vegetables (onion, carrots, celery, kale, cabbage, potatoes): ~120 calories per serving
Cannellini Beans: ~80 calories per serving
Bread: ~70-100 calories per serving
Parmesan Cheese (optional): ~20 calories per tablespoon