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? ›

Use a Potato

Simply peel and dice a potato into small cubes and add it to the simmering soup. As the potato cooks, it will release starches, creating a thicker consistency. Once the potato is tender, you can mash it slightly to further enhance the thickening effect.

What country is ribollita 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.

What's the difference between bean soup and soup beans? ›

What's the difference between Soup Beans and bean soup? The differences lie in the ingredients and the texture. Soup beans are beans that are slowly simmered in water for a couple of hours until they're soft and tender. The beans are flavored with ham, onion and garlic.

What is Toscana soup made of? ›

This hugely popular and easy Zuppa Toscana soup recipe is made with sausage, potatoes, kale, bacon and cream. It's always a crowd pleaser! Do you love soup recipes as much as I do? Try my Chicken Tortilla Soup, Creamy Tortellini Soup, Chicken and Dumplings, or Beef Noodle Soup!

What is the secret ingredient to thicken soup? ›

Soup Thickening Method: Cornstarch Slurry

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

Is bean soup healthy for you? ›

Beans are an excellent source of nutrients and offer numerous health benefits. They're a great of plant-based protein, fiber, iron and antioxidants. Eating beans on a regular basis can help in maintaining a healthy weight, reducing the risk of chronic diseases and supporting your gut health.

What if my bean soup needs more flavor? ›

Before serving, season with additional salt, to taste.
  • Spices. A blend of favorites to give the soup big-time flavor, including smoked paprika. ...
  • Fire-Roasted Tomatoes. One of my pantry staples! ...
  • Red Wine Vinegar. For a touch of acid and brightness. ...
  • Parmesan Cheese. The perfect finish for a touch of creaminess.
Feb 16, 2024

Why do you soak beans before making bean soup? ›

Soaking dried beans helps shorten the actually cooking time because it helps break down the complex starches and fibers that dry beans possess. Which is great if it's easy enough for you to remember to cover those beans with water and let them sit overnight while you're sleeping.

Should I drain beans for bean soup? ›

When cooking with kidney beans, many chefs will go straight from the jar to the pot, keeping the liquid with the beans to cook together. Great Northern and black beans are usually on the other end of the spectrum, with chefs choosing to drain and rinse the majority of the times they cook with them.

Can you eat bean soup everyday? ›

Research shows that consuming a cup of legumes every day is effective in reducing blood sugar levels (7). Helps fight cancer. Beans contain several phenolic compounds that have potent antioxidant and anti-inflammatory effects.

What is the national soup of Kyrgyzstan? ›

Beshbarmak is the Kyrgyz national dish, although it is also common in Kazakhstan and in Xinjiang (where it is called narin). It consists of horse meat (or mutton/beef) boiled in its own broth for several hours and served over homemade noodles sprinkled with parsley.

What is Japanese clear soup made of? ›

It's made by simmering vegetables in a broth and removing it to leave a clear, but flavorful broth, before adding mushrooms and green onion. You may be familiar with soup after getting it from a restaurant, and it's so easy to make at home! This version is soy-free, gluten-free, and incredibly healthy and simple.

What is Egyptian soup made of? ›

Molokhia is an iconic Egyptian soup made of jute mallow leaves from which the dish gets its name. Those leaves are cooked in a rich chicken broth and flavored with tasha, a fragrant garlic-coriander paste fried in ghee, until velvety.

What is the national soup of Azerbaijan? ›

Dovga is a soup made by cooking yogurt with a variety of fresh herbs such as dill, mint, and coriander. It is the national dish of Azerbaijan and can be served either cold in the summer as a refreshment, or warm in the winter.

References

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