A Classic Ribollita: Tuscan Bean Soup Recipe (2024)

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Tuscan Bean Soup, otherwise known as Ribollita, is a 15th-century traditional fall and winter soup, brimming with seasonal healthy superfoods like kale and squash. And incredibly soul-satisfying and delicious!

A Classic Ribollita: Tuscan Bean Soup Recipe (1)

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Ribollita literally means ‘reboiled,’ in fact, an authentic Ribollita takes about three days to taste its best. Its origins seem to latch back to medieval times when the servants were given the azyme bread in which the meat of the nobility was served on and they boiled it in a soup with vegetables and herbs found in surrounding fields. The quantities were large and lasted for several days, hence boiling the soup over and over with the result of being it tastier each time.”

While there are many variations of Ribollita, most of which are dictated by the vegetables you find in the larder on any given crisp day, most recipes call for cannellini beans, kale, squash, and thyme.

This is our variation of a delicious, hearty soup. Served with a couple of slices of toasted country-style bread– and it’s a complete meal.

A Classic Ribollita: Tuscan Bean Soup Recipe (2)

Tuscan Olive Oil

As you may have guessed, a key ingredient to this soup is olive oil. Both for cooking and for drizzling.

A New York Times writer traveled to Tuscany to learn about olive oil and what makes it special.

Sitting around a massive wooden table in a tasting room, with the famously golden Tuscan sunlight spilling over her shoulders, writer Danielle Pergament asked some prominent gentlemen farmers about olive oil and what makes it special.

“Olive oil,” they explained, is more than something to drizzle over a dish when you want to impress company. It is a lifestyle. It is a necessary ingredient at every meal.”

Near the end of the article, Pergament gives the following advice on choosing a good quality olive oil.

“Some starting tips: To ensure you are getting real extra-virgin olive oil, make sure the bottle does not allow much light inside, and look for details like the name of the farm and an expiration date (which should be within 18 months).”

A Classic Ribollita: Tuscan Bean Soup Recipe (3)

How to Make Tuscan Bean Soup

If you’re using dried beans:

Drain beans and transfer to a 3 qt. saucepan and add 4-5 cups of water. Bring to a boil and reduce heat to low; simmer, covered, until beans are tender, 40–45 minutes.

If you are using canned beans:

Drain and rinse the beans and set them aside. And then proceed with the recipe.

Making the Soup:

Heat 2 tablespoons of oil in a large soup pot over medium heat. Add chopped carrots, celery, onion, and minced garlic and cook, stirring often, until soft, about 3 minutes. Then add the squash, kale, potatoes, tomatoes with their liquid, chicken stock, and the bay leaf. Season with salt, pepper, and red chili flakes to taste.

Bring the ribollita to a boil and then reduce the heat to medium-low. Cover the soup and cook until the vegetables are tender; about 15 minutes. Then add the zucchini and the cooked or canned beans; simmer for another 5-10 minutes or until both the beans and veggies are soft. Stir in the fresh thyme leaves.

Meanwhile, toast the bread and rub it with the cut end of the halved garlic clove. Drizzle each toast with 1 tablespoon of oil. To serve, place 1 to 2 pieces of toasted bread in the bottom of soup bowls and ladle the soup over the bread. Drizzle the ribollita with olive oil.

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A Classic Ribollita: Tuscan Bean Soup Recipe (4)
A Classic Ribollita: Tuscan Bean Soup Recipe (5)

A Classic Ribollita: Tuscan Bean Soup Recipe

Yield: 10 to 12 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Tuscan Bean Soup, otherwise known as Ribollita, is a 15th-century traditional fall and winter soup, brimming with seasonal healthy superfoods like kale and squash. And incredibly soul-satisfying and delicious!

Ingredients

  • 1 1⁄2 cups dried cannellini beans, soaked overnight (see notes for canned beans)
  • 2 medium carrots, chopped
  • 2 ribs celery, chopped
  • 1⁄2 yellow onion, chopped, plus rings for garnish
  • 5 tablespoons extra-virgin olive oil
  • 4 cloves garlic (3 minced, 1 halved)
  • 10 oz. butternut squash peeled and cut into 1⁄2″ cubes (about 2 cups)
  • 1 small zucchini, cut into 1⁄2″ cubes
  • 4 large kale leaves, stemmed and chopped
  • 1 medium waxy-style potato, peeled and cut into 1⁄2″ cubes
  • salt and freshly ground black pepper, to taste
  • 1 (15-oz) can diced tomatoes (or a handful of cherry tomatoes halved)
  • 2 quarts chicken or vegetable stock, reduced-sodium, plus extra water if needed
  • 1 – 2 bay leaves
  • 1⁄2 teaspoon red chili flakes (optional)
  • 1 tablespoon fresh thyme leaves (1 teaspoon dried)
  • 8 thick slices country-style bread
  • Parmesan Cheese, freshly grated

Instructions

  1. Drain beans and transfer to a 3-qt. saucepan and add 4-5cups water. Bring to a boil and reduce heat to low; simmer, covered, until beans are tender, 40–45 minutes. If using canned beans, skip this step.
  2. Heat 2 tablespoons oil in a large soup pot over medium heat. Add carrots, celery, onion, and minced garlic and cook, stirring often, until soft, about 3 minutes. Add the squash, kale, potato, tomatoes with liquid, chicken stock, and bay leaf. Season with salt, pepper, and red chili flakes.
  3. Bring to a boil, and reduce heat to medium-low; cook, covered, until the vegetables are tender, about 15 minutes. Add zucchini and cooked beans (or canned beans) and simmer another 5-10 minutes or until both the beans and veggies are soft. Stir in the fresh thyme leaves.
  4. Meanwhile, toast the bread and rub it with the cut end of the halved garlic clove. Drizzle each toast with 1 tbsp. oil. To serve, place 1 to 2 pieces of toasted bread in the bottom of soup bowls and ladle soup over the top. Drizzle soup with remaining oil and sprinkle with Parmesan cheese.

Notes

Canned Beans

To use canned beans, substitute 2 to 3 cans of cannellini beans, rinsed and drained

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Nutrition Information:

Yield: 10Serving Size: 1
Amount Per Serving:Calories: 467Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 102mgSodium: 253mgCarbohydrates: 33gFiber: 8gSugar: 4gProtein: 36g

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A Classic Ribollita: Tuscan Bean Soup Recipe (2024)

FAQs

What is ribollita soup made of? ›

Classic ribollita ingredients are quite humble: white beans such as cannellini beans, leafy greens like kale, and vegetables like onions, carrots, celery (which make a tasty sofrito, gently sauteed in extra virgin olive oil, to start the soup). Tomatoes (or canned tomatoes as in today's recipe) are also added.

How do you thicken Tuscan bean soup? ›

There are several ingredients you can add to thicken bean soup while adding flavor at the same time. Try adding tomato paste, pureed vegetables like carrots or potatoes, or even a spoonful of nut butter. These additions will enhance the thickness and taste of your soup.

Where is ribollita soup from? ›

Ribollita is a rustic Tuscan bread, bean, and greens soup with roots in Italian peasant cooking. Ribollita translates to reboiled; the soup was traditionally made by adding day-old bread to leftover soup. While it may have humble origins, this soup has become a comforting and delicious classic.

What is Toscana soup made of? ›

Traditionally, this soup is made with lots of veggies, beans, potatoes, olive oil, spices, Italian bacon, and Tuscan bread (it kind of reminds me of a minestrone). What is this? The American version though adds Italian sausage and bacon, garlic, and heavy cream in addition to the potatoes and kale.

What if my bean soup needs more flavor? ›

Just add acid! A small amount of an acidic ingredient like lemon juice added at the end of cooking brightens flavors, especially in long-simmered bean soups or rich meat-based soups. Start with a little bit of acid, taste and adjust, until your soup tastes balanced and bright.

What is the secret ingredient to thicken soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

What does cornstarch do to soup? ›

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

What is Nigerian vegetable soup made of? ›

NIGERIAN VEGETABLE SOUP
  • ingredients for quick vegetable soup efo riro.
  • 1 1/3 chopped onion.
  • 2 1/3 pomo.
  • 2 1/4 vegetable. ( efo)
  • 2/3 crayfish.
  • 1/2 pepper.
  • 1/2 water.
  • 3 maggi cube.
Aug 3, 2014

What is Japanese soup made from? ›

Miso soup is a traditional Japanese soup. Its base is dashi, an umami stock that's typically made with a mix of dried bonito flakes and dried kombu kelp. The soup is then flavored with miso, or fermented soybean paste.

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