Ribollita (Tuscan Bread and Bean Soup)
A hearty Tuscan soup of cannellini beans, kale and stale bread, simmered until thick and comforting—perfect for a cosy vegetarian meal.
- Prep
- 20 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 50 min
- Serves
- 4
- Difficulty
- Medium
Method
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Step 1 of 20
Heat the olive oil in a large pot over medium heat and sauté the onion, carrot and celery until softened, about 5 minutes.
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Step 2 of 20
Add the garlic and thyme, cook for another minute until fragrant.
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Step 3 of 20
Stir in the soaked beans, vegetable broth and tomatoes; bring to a boil then reduce to a gentle simmer, cover and cook for 45 minutes until beans are tender.
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Step 4 of 20
Add the kale and continue to simmer for 10 minutes, letting it wilt and blend into the broth.
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Step 5 of 20
Stir in the bread cubes and simmer uncovered for a further 10 minutes, allowing the soup to thicken and the bread to absorb liquid.
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Step 6 of 20
Season with salt and pepper, then let the soup rest off the heat for a few minutes before serving, as the flavours meld further.
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Step 7 of 20
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Step 8 of 20
notes
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Step 9 of 20
:
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Step 10 of 20
If dried beans are unavailable
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Step 11 of 20
use two 400 g cans of cannellini beans
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Step 12 of 20
rinsed and drained
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Step 13 of 20
reducing the simmer time to 30 minutes. Leftovers improve after a night in the fridge.
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Step 14 of 20
tags
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Step 15 of 20
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Step 16 of 20
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Step 17 of 20
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Step 18 of 20
A rustic ceramic bowl of thick
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Step 19 of 20
amber‑coloured ribollita garnished with a drizzle of olive oil and a few fresh kale leaves
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Step 20 of 20
set on a wooden table beside a slice of crusty bread.
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