Ribollita (Tuscan Bread and Vegetable Soup)

Italian Name: Ribollita Toscana

A traditional Tuscan peasant soup made with stale bread, kale, beans, and hearty vegetables — rich, rustic, and even better the next day.

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📸 [Insert image of a thick bowl of Ribollita with olive oil drizzle and crusty bread]

🕒 Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hour

🍽️ Servings: 6 | 🍴 Difficulty: Medium

🥬 Vegan / Tuscan Cuisine / Rustic Comfort Food

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📋 Ingredients:

• 2 tbsp extra virgin olive oil

• 1 onion, chopped

• 1 carrot, diced

• 1 celery stalk, diced

• 2 cloves garlic, minced

• 1/2 head Savoy cabbage or kale (cavolo nero), chopped

• 1 can (400g) cannellini beans, drained

• 1 can (400g) diced tomatoes

• 5–6 slices stale country-style bread (preferably Tuscan)

• 4 cups vegetable broth

• 1 tbsp tomato paste

• 1 tsp dried thyme or Italian herbs

• Salt and black pepper to taste

• Extra olive oil for drizzling

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👨‍🍳 Instructions:

1. Sauté base veggies:
   
   In a large pot, heat olive oil. Sauté onion, carrot, celery, and garlic until softened (8–10 minutes).

2. Add greens and beans:
   
   Stir in kale or cabbage, beans, tomatoes, tomato paste, and herbs. Cook for 5 minutes.

3. Add broth and simmer:
   
   Pour in vegetable broth. Bring to a boil, then reduce to low and simmer uncovered for 25–30 minutes.

4. Layer with bread:
   
   Tear stale bread into chunks and add to the soup. Simmer for another 10 minutes, stirring to break it down into a thick, stew-like texture.

5. Let it rest (important!):
   
   Traditionally, Ribollita is left overnight and reboiled the next day — hence the name “reboiled”. Flavors deepen and thicken beautifully.

6. Serve:
   
   Drizzle with extra virgin olive oil and top with black pepper. Serve hot or warm with a rustic salad or wine.

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