Soups & Stews Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tuscan White Bean Soup (Ribollita)
A hearty Tuscan peasant soup thickened with day-old bread, cannellini beans, and tender lacinato kale.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Heat the olive oil in a large pot over medium heat, then add the onion, carrots, and celery and cook for 8 to 10 minutes until softened.
- 2
Stir in the garlic and rosemary and cook for 1 minute until fragrant.
- 3
Add the crushed tomatoes, cannellini beans, vegetable broth, salt, and pepper, then bring to a simmer and cook for 20 minutes.
- 4
Stir in the chopped kale and cook for another 10 minutes until tender.
- 5
Add the torn bread and stir until it breaks down and thickens the soup, about 10 minutes.
- 6
Ladle into bowls, drizzle with olive oil, and top with grated Parmesan before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving430
Calories
17 g
Protein
60 g
Carbs
13 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Ribollita means reboiled in Italian, and the dish began as a way to use up leftover minestrone-style vegetable soup along with stale bread, the two reheated together until the bread breaks down and thickens the whole pot. It's a Tuscan peasant dish built on cannellini beans, kale or cavolo nero, and olive oil, with the stale bread as essential to the final texture as any single vegetable.
Listahan note
This version tears stale bread directly into the simmering soup and lets it break down fully, since fresh bread or bread added too late stays in soggy clumps rather than melting into the broth.
Technique cues
- Tearing stale, day-old bread into rough pieces before adding it to the pot lets it absorb broth evenly and eventually dissolve into the soup's body.
- Simmering the bread in the soup for an extended stretch, stirring occasionally, breaks it down until it thickens the broth rather than sitting in separate chunks.
- Cooking the cannellini beans until soft enough that some break apart naturally adds body to the soup beyond what the bread alone provides.
- Wilting cavolo nero or kale into the pot until tender but not falling apart keeps some structure in an otherwise very thick, porridge-like soup.
Kitchen flow
- Parallel prep
- Prep any side dishes while Tuscan White Bean Soup (Ribollita) finishes with the day-old crusty bread — the hands-off cook time is the window to use. The simmer step is what sets the pace here.
- Make-ahead
- Tuscan White Bean Soup (Ribollita) reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the day-old crusty bread. Everything else is quick — the simmer is the one step that takes real time.
- Leftover move
- Leftover Tuscan White Bean Soup (Ribollita) reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which can dry out a dish reheated this way faster than a covered, gentler reheat. This one leans on the day-old crusty bread. The simmer step is what sets the pace here.
- Cleanup rhythm
- Deglaze the pan used for Tuscan White Bean Soup (Ribollita) with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the day-old crusty bread. The simmer step is what sets the pace here.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
3 tablespoons olive oil, plus more for serving
Richness and texture
Purpose: tablespoons olive oil, plus more for serving rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 large yellow onion, diced
Aromatic base
Purpose: large yellow onion, diced creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 medium carrots, diced
Flavor support
Purpose: medium carrots, diced supports the balance of Tuscan White Bean Soup (Ribollita) and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 celery stalks, diced
Aromatic base
Purpose: celery stalks, diced creates the savory foundation before stronger ingredients are added.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 cloves garlic, minced
Aromatic base
Purpose: cloves garlic, minced creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Ribollita is traditionally better the next day, once reheated, which is consistent with its name and its origin as a way to use leftovers.
- A generous drizzle of good olive oil over each bowl right before serving is traditional and adds a final layer of flavor.
- The soup should be thick enough to hold a spoon upright rather than pour easily, which is the texture the bread is meant to create.
Ingredient swaps
- Gluten-free direction
- Replace the day-old crusty bread with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the cannellini beans.
- Dairy-free direction
- Use a neutral dairy-free butter or oil and a full-fat plant milk (oat or coconut work best for body) anywhere this recipe calls for dairy. This one leans on the cannellini beans.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the vegetable broth, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the cannellini beans.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the cannellini beans.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
Make this household-aware
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