Hearty, rustic, and full of flavor—this Tuscan Ribollita Soup is packed with beans, kale, and veggies simmered in a tomato broth.
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Planning to try this recipe soon? Pin it for a quick find later!
Okay, confession time. I didn’t actually set out to fall in love with this soup—it kind of just happened. I was in Italy a few years ago, on one of those whirlwind trips where you try to “see everything,” but mostly end up lost, hungry, and blaming Google Maps.
It was a chilly afternoon in Florence, and I was tired (and slightly hangry). I ducked into this tiny trattoria—nothing fancy, just a handful of tables and a smell that stopped me in my tracks. You know that smell? Like garlic, tomatoes, and something slow-cooked with love? Yeah, that one.
I asked the waiter for something warm, something comforting. He smiled like he knew exactly what I needed and brought me a bowl of what looked like… mushy soup? Not the most photogenic thing, I’ll admit. But the first bite? Oh man. It was everything—rich, hearty, full of beans, kale, and bread that had soaked up the broth in the best way. It tasted honest, if that makes sense.
When I got home, I couldn’t shake it. I missed that cozy simplicity. So, I started experimenting. And after a few failed attempts (let’s not talk about the version that turned into tomato porridge), I landed on this version of Tuscan Ribollita Soup that brings me right back to that tiny restaurant—minus the jet lag.
It’s the kind of soup that doesn’t need to impress you with fancy ingredients or perfect plating. It just is—comforting, rustic, and made to share.
Why You’ll Love This Tuscan Ribollita Soup Recipe?
Here’s the thing—this isn’t just soup. It’s a whole mood. It’s the smell that fills your kitchen and makes you pause mid-scroll on your phone just to breathe it in.
What makes Ribollita (which literally means “reboiled” in Italian) so special is how humble it is. It was originally a peasant dish—made with whatever veggies were lying around and yesterday’s bread. And that’s the charm. It’s proof that simple food, done right, can taste better than anything fussy or expensive.
I love how forgiving it is too. Don’t have kale? Use spinach. No stale bread? Toast some. Forget the Parmesan? It’s still good. It’s like the soup equivalent of your favorite hoodie—reliable, cozy, and somehow even better the next day.
And let’s be honest, anything that lets me clean out my fridge and still makes me feel like an Italian nonna deserves a gold star.
Ingredient Notes:
You don’t need a ton of ingredients here—just the right ones.
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Olive oil: Go for a decent one. It’s the base flavor, so make it count.
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Onion, carrot, celery: The holy trinity of soups. If you skip these, you’re just making warm bean water (and no one wants that).
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Garlic: Slice it thin, don’t crush it. It melts better into the broth.
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Tomatoes: Canned plum tomatoes are perfect—just squish them with your spoon. Rustic is the goal.
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Cannellini beans: The heart of Ribollita. I mash half of them to make it creamy without cream.
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Kale: Tuscan kale (also called cavolo nero) is the classic, but I’ve used regular kale plenty of times and survived just fine.
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Bread: This is what gives the soup its thick, comforting texture. I like using sourdough, but any crusty bread will do.
Pro tip: Don’t toss that stale loaf. This soup was invented for it.
How To Make Tuscan Ribollita Soup?
This is one of those recipes that looks impressive but is secretly easy. You mostly throw things in a pot, stir a bit, and let it do its thing.
Step 1: Build the base.
Start by heating olive oil in a big pot. Toss in your onion, carrot, celery, and salt. Let them sizzle for a couple of minutes until the onions look glossy and the kitchen smells amazing. Add garlic, pepper, bay leaf, rosemary, and tomato paste. Stir until everything’s fragrant and just starting to caramelize at the bottom. That’s flavor gold right there.
Step 2: Add tomatoes and broth.
Dump in the tomatoes and mash them a little with your spoon. Add the broth and stir well. It’s already looking (and smelling) like dinner.
Step 3: Bring in the beans and kale.
Mash up one can of beans with a fork and toss both the mashed and whole beans into the pot. Add your chopped kale and let it all simmer together for about 20 minutes. You’ll know it’s ready when the broth turns cloudy and the kale softens into silky little ribbons.
Step 4: Make the toast.
Meanwhile, toast some thick slices of bread. Rub each slice with a clove of garlic while it’s still warm—trust me, this step makes all the difference.
Step 5: Assemble and serve.
Season the soup with more salt and pepper to taste. Place a slice of toast at the bottom of your bowl and ladle the soup right over it. Finish with a drizzle of olive oil and a sprinkle of Parmesan.
Want To Save This Recipe?
Then, just… sit back. Take a bite. Let it remind you that simple food really can be the best food.
Storage Options:
If you’re lucky enough to have leftovers, rejoice—Tuscan Ribollita Soup is even better the next day. I swear the flavors deepen overnight, and it turns into this thick, cozy stew that practically begs for another drizzle of olive oil.
Store it in an airtight container in the fridge for up to 4 days. To reheat, add a splash of water or broth to loosen it up.
It also freezes beautifully (just skip the bread part). It’ll last up to 3 months in the freezer—perfect for those nights when you just want something warm and homemade without the effort.
Variations and Substitutions:
Here’s where you can have some fun with it.
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No kale? Spinach, chard, or cabbage will work just fine.
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Want more protein? Add pancetta, Italian sausage, or even leftover rotisserie chicken.
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Gluten-free? Use gluten-free bread or skip it altogether and mash a few extra beans.
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Feeling fancy? Add a splash of white wine while sautéing the veggies. It adds depth, like a little Italian secret.
Honestly, Ribollita is the kind of recipe that’s hard to mess up. It’s flexible, forgiving, and always ends up tasting like comfort.
What to Serve with Tuscan Ribollita Soup?
This soup shines on its own, but if you’re turning it into a full meal, here are some ideas:
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A crisp salad: Something lemony and fresh balances the richness.
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A cheese board: A few slices of Pecorino, some olives, maybe a drizzle of honey—perfection.
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A glass of wine: Go with a rustic Chianti or, honestly, whatever’s already open.
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Dessert: End with a biscotti or a small scoop of gelato and you’ve got yourself a proper Tuscan evening.
Frequently Asked Questions:
Can I make it ahead of time?
Yes, and honestly, you should. It’s one of those rare dishes that actually improves after a night in the fridge.
Is this soup vegan?
Yup, if you skip the Parmesan or use a dairy-free version, it’s completely vegan.
Can I use canned kale or spinach?
Technically yes, but it changes the texture. Fresh is always best if you can swing it.
There’s something beautifully imperfect about this Tuscan Ribollita Soup. It’s not flashy or complicated—it’s just real food made with love. Every time I make it, I think about that rainy afternoon in Florence and how something so simple could feel so special.
So next time you’ve got a few veggies hanging around or a loaf of bread that’s past its prime, don’t toss them. Make this. Sit down, take that first spoonful, and just breathe. Some meals don’t need to be fancy—they just need to make you feel home again.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Tuscan Ribollita Soup
Ingredients
For the soup:
- 3 tbs olive oil plus more for serving
- 1 medium yellow onion diced
- 1 medium carrot peeled and diced
- 2 ribs celery diced
- 1 tsp kosher salt plus more to taste
- 1/2 tsp freshly ground black pepper plus more to taste
- 2 cloves garlic peeled and thinly sliced
- 1 bay leaf
- 1 sprig fresh rosemary thyme, oregano, or marjoram
- 1 tbs tomato paste
- 1 14 oz can whole plum tomatoes
- 4 1/4 c vegetable broth
- 2 14 oz cans cannellini beans drained and rinsed
- 5 to 6 oz 150 g Tuscan kale stemmed and roughly chopped
- Freshly grated Parmesan cheese for serving
For the toast:
- 4 to 6 slices sourdough or country bread
- 1 clove garlic peeled
Instructions
Sauté the vegetables and aromatics:
- In a large pot, heat the olive oil over medium-high heat. Add the onion, carrot, celery, and salt. Sauté for 2–3 minutes, or until the onions become translucent. Add black pepper, garlic, bay leaf, rosemary, and tomato paste. Stir frequently for about 3 minutes, allowing the mixture to become fragrant and slightly caramelized at the bottom of the pot.
Add the tomatoes and broth:
- Pour in the canned tomatoes and gently press them with the back of a spoon to break them apart. Add the vegetable broth and stir to combine.
Incorporate the beans and kale:
- Mash half of the cannellini beans in a separate bowl with a fork until they form a paste. Add both the mashed and whole beans to the pot along with the chopped kale. Stir and bring the soup to a gentle boil. Reduce the heat to low and simmer uncovered for 20 minutes, or until the broth turns cloudy and the vegetables are tender.
Prepare the toast:
- While the soup simmers, toast the bread slices on both sides using a toaster or under the oven broiler. Rub each warm slice with the garlic clove to impart flavor.
Season and serve:
- Taste the soup and adjust seasoning with additional salt and pepper as needed. Remove the bay leaf and any herb stems. To serve, place one slice of toasted bread at the bottom of each bowl and ladle the hot soup over it. Finish with a drizzle of olive oil and a sprinkle of freshly grated Parmesan cheese.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
