Ribollita Recipe

inspired by

@laforet

Dec 20 2025

•

1h

•

Serves 6

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Recipe information

Make Ribollita in just 1h . Tuscan bread soup with vegetables and beans.

Preparation

1. Prep the Vegetables

Chop the carrots, celery, onion, garlic, potatoes, and cabbage into small, uniform pieces. Set aside.

2. Prepare the Kale

Remove the stems from the kale and chop the leaves into bite-sized pieces. Set aside.

Cooking

3. Sauté the Vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery, and sauté for about 5-7 minutes until they start to soften.

4. Add Garlic and Potatoes

Stir in the minced garlic and diced potatoes, and cook for an additional 2-3 minutes until fragrant.

5. Add Tomatoes and Cabbage

Add the chopped tomatoes and cabbage to the pot, stirring to combine. Cook for another 5 minutes.

6. Add Broth and Beans

Pour in the vegetable broth and add the cannellini beans, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer.

7. Incorporate Kale

After about 20 minutes of simmering, add the chopped kale and continue to cook for another 10 minutes until all vegetables are tender.

8. Season the Soup

Remove the bay leaves and season the soup with salt and black pepper to taste.

9. Add Bread

Stir in the stale rustic bread, ensuring it soaks up the broth. Let it sit for a few minutes to soften.

Serving

10. Serve

Ladle the ribollita into bowls, drizzle with a bit of olive oil, and sprinkle with freshly grated Parmesan cheese if desired.

Ribollita Recipe

Recipe information

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Vegetables

Beans and Broth

Bread and Seasoning