Ribollita Recipe

Ribollita is Italian for "reboiled." First you make a hearty Tuscan vegetable soup and refrigerate it overnight. The next day, you reheat ("reboil") the soup with slices of bread in it, which break down and thicken it further.
Ribollita picture


Preparation Time45 MinCooking Time5 Hr 15 Min
Ready In6 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings6
MethodMain Ingredient


 Salt To Taste
 White beans1 1⁄2 Cup (24 tbs), dried
 Cannellini1 Cup (16 tbs)
 Water4 Cup (64 tbs)
 Yellow onion1
 Garlic2 Clove (10 gm)
 Bay leaf1
 Salt2 Teaspoon
 Extra virgin olive oil1⁄2 Cup (8 tbs)
 Yellow onions2 , chopped
 Celery stalks4 , chopped
 Carrots3 , chopped
 Garlic2 Clove (10 gm), minced
 Canned chopped tomatoes1 Cup (16 tbs)
 Tomato paste2 Tablespoon
 Savoy cabbage1 Pound
 Chard/Savoy cabbage5 , tough stems removed and leaves coarsely chopped or shredded
 Thyme1 Tablespoon, chopped
 Ground pepper To Taste
 Bread slice8

Nutrition Facts

Serving size

Calories 542 Calories from Fat 184

% Daily Value*

Total Fat 20 g30.7%

Saturated Fat 1.8 g8.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1201.8 mg50.1%

Total Carbohydrates 72 g24.1%

Dietary Fiber 16.8 g67.3%

Sugars 6.1 g

Protein 21 g41.7%

Vitamin A 178.1% Vitamin C 80%

Calcium 27% Iron 49.8%

*Based on a 2000 Calorie diet


To make the beans, pick over them and discard any misshapen beans and stones. Rinse the beans, drain and place in a saucepan with the water. Bring to a boil over high heat, boil for 2 minutes, then cover and remove from the heat. Let stand for 1 hour. Drain and return to the saucepan with fresh water to cover by about 2 inches. Add the onion, garlic and bay leaf and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the beans are tender but not falling apart, about 1 hour. Add the salt during the last 10 minutes of cooking. Remove and discard the onion, garlic and bay leaf. Set the beans aside in their liquid.

In a large saucepan over medium heat, warm the 1/2 cup olive oil. Add the onions, celery, carrots and garlic and sauté, stirring occasionally, until the onions are tender and translucent, about 10 minutes. Add the chopped tomatoes and tomato paste and cook, stirring occasionally, for 5 minutes. Add the cabbage, the cooked white beans and their liquid, thyme, salt and pepper, and enough water just to cover the vegetables. Increase the heat to medium-high and bring to a boil. Cover, reduce the heat to low and simmer until all the vegetables are very tender, about 2 hours. Remove from the heat, let cool, cover and refrigerate for 8 hours or for up to 3 days.

Remove the soup from the refrigerator. Layer 2 or 3 bread slices in the bottom of a large, heavy-bottomed saucepan. Ladle in enough soup just to cover. Repeat the layers until all the bread and soup are in the pan, ending with the soup. Slowly bring the soup to a boil over low heat, stirring often to make sure that the bottom doesn't scorch and to break up the bread, 20 to 30 minutes. It should eventually dissolve and absorb the liquids completely, forming a very thick soup.

Scoop into warmed bowls and drizzle with the olive oil. Serve immediately. Serves 6.