Oh, friends, do you ever crave a meal that just wraps you up like a warm hug? One that tastes like it’s been simmering on the stove all day, full of rustic goodness and soul-satisfying flavor? Well, get ready, because today we’re diving into a classic Tuscan treasure: Ribollita! This incredible bread soup is pure comfort in a bowl, and the best part? It’s ridiculously easy to make. Seriously, you’ll be wondering why you haven’t made it sooner!

Why You’ll Love This Recipe

Fast to Put Together: While it simmers for a bit, the active prep time is super quick!
So Easy: No fancy techniques needed, just a few simple steps.
Perfect for Gifting: Imagine a big batch of this warming soup for a friend who needs a little cheer – they’ll adore it!
Crowd-Pleaser: Even picky eaters tend to fall in love with its hearty, savory goodness.
Uses Up Stale Bread: A fantastic way to reduce food waste and create something delicious!

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need:

8 ounces crusty sourdough or ciabatta bread, ideally stale, torn into pieces: This is the star! Stale bread is key because it soaks up all that lovely flavor and helps thicken the soup. Don’t worry if it’s a little dry.
2 tablespoons extra-virgin olive oil, plus more for serving: A good quality olive oil makes all the difference here.
1 medium yellow onion, diced: The sweet foundation of our soup.
2 celery stalks or 1 medium fennel bulb, diced: Celery brings a lovely, subtle savory note. If you’re feeling adventurous, fennel adds a hint of anise that is just divine!
2 medium carrots, diced: For a touch of sweetness and beautiful color.
1 teaspoon sea salt: To bring out all those wonderful flavors.
Freshly ground black pepper, to taste: Always a must for a little zing!
3 garlic cloves, grated: Freshly grated garlic is so much more potent and flavorful than minced.
1 teaspoon chopped fresh rosemary: That earthy, piney aroma is pure Tuscany.
¼ cup dry white wine: This deglazes the pot and adds a layer of complexity. Don’t skip it if you can help it!
1 (14-ounce) can diced tomatoes: For that essential tomatoey goodness.
4 cups vegetable broth: Use your favorite store-bought or homemade broth.
1½ cups cooked cannellini beans, drained and rinsed: These creamy beans add protein and a wonderful texture.

How to Make It

Alright, let’s get cooking! This is going to be so satisfying.

Sauté the Veggies: Grab your favorite large pot or Dutch oven and heat the olive oil over medium heat. Toss in your diced onion, celery (or fennel!), and carrots. Sprinkle them with that sea salt and black pepper. Let them soften and get a little tender, stirring every now and then, for about 8-10 minutes. You want them sweet and ready to mingle!
Add the Aromatics: Now, stir in that gorgeous grated garlic and chopped fresh rosemary. Cook for just 1 more minute until you can really smell that amazing fragrance. That’s your cue that magic is happening!
Deglaze with Wine: Pour in that white wine. Now, get a wooden spoon and scrape up any little browned bits stuck to the bottom of the pot. Those are flavor treasures! Let the wine bubble and reduce for about 2 minutes – it’s like giving the soup a little extra depth.
Bring it All Together: Time to add the diced tomatoes, vegetable broth, and those lovely cannellini beans. Give everything a good stir and bring it all up to a gentle simmer.
The Bread Goes In!: Now for the star of the show – the bread! Add your torn bread pieces to the pot. Gently press them down into the liquid so they can start soaking up all that deliciousness.
Simmer to Perfection: Turn the heat down to low, put a lid on your pot, and let it simmer for at least 30 minutes. The bread will soften and melt into the soup, thickening it beautifully. I like to stir it occasionally to make sure nothing sticks to the bottom. The longer it simmers, the thicker and more flavorful it gets!
Serve and Enjoy!: Ladle this hearty, comforting Ribollita into bowls. And here’s my favorite finishing touch: a generous drizzle of extra-virgin olive oil over the top. It really makes the flavors pop!

Substitutions & Additions

Ribollita is wonderfully forgiving, so feel free to play around!

Veggies: Swap out the carrots for parsnips, add some chopped leeks with the onions, or toss in some chopped kale or Swiss chard in the last 10 minutes of simmering for extra greens.
Beans: Great Northern beans or even a can of butter beans would work beautifully if you don’t have cannellini beans.
Herbs: A pinch of dried thyme or a bay leaf added with the broth can be lovely.
Spice: For a little kick, add a pinch of red pepper flakes with the garlic.
Meat-eaters: While traditionally vegetarian, you could add some cooked Italian sausage or pancetta for extra richness.

Tips for Success

A few little tricks to make your Ribollita even better!

Don’t fear the stale bread: It’s actually essential for the right texture! If your bread isn’t quite stale enough, you can toast it lightly in the oven before tearing.
Taste and adjust: Always taste your soup before serving and add more salt or pepper if needed.
Make it ahead: Ribollita actually tastes even better the next day! The flavors have more time to meld.
Don’t over-stir at the end: While you want to prevent sticking, too much stirring once the bread is in can make it mushy.

How to Store It

Leftovers are your friend!

Let the soup cool completely, then store it in an airtight container in the refrigerator. It will keep well for up to 3-4 days. You can also freeze it in individual portions for easy future meals!

FAQs

Got questions? I’ve got answers!

Q: What kind of bread is best for Ribollita?
A: Crusty, day-old or slightly stale sourdough or ciabatta bread is ideal because it absorbs the liquid without turning completely to mush, giving the soup its signature texture.
Q: Can I make Ribollita with fresh bread?
A: Yes, but it’s best to let it sit out on the counter for a day or two to dry out a bit, or lightly toast it in the oven before adding it to the soup.
Q: Is Ribollita supposed to be thick or thin?
A: Ribollita is meant to be a very thick, hearty soup, almost like a bread pudding or stew. The bread is what thickens it beautifully.

Ribollita

A classic Tuscan bread soup that is pure comfort in a bowl, ridiculously easy to make, and a fantastic way to use up stale bread.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Servings 6 servings

Equipment

Large pot or Dutch oven
Wooden spoon

Ingredients

Main ingredients

8 ounces crusty sourdough or ciabatta bread ideally stale, torn into pieces
2 tablespoons extra-virgin olive oil plus more for serving
1 medium yellow onion diced
2 stalks celery or 1 medium fennel bulb, diced
2 medium carrots diced
1 teaspoon sea salt
freshly ground black pepper to taste
3 cloves garlic grated
1 teaspoon chopped fresh rosemary
0.25 cup dry white wine
1 (14-ounce) can diced tomatoes
4 cups vegetable broth
1.5 cups cooked cannellini beans drained and rinsed

Instructions

Sauté the Veggies: Grab your favorite large pot or Dutch oven and heat the olive oil over medium heat. Toss in your diced onion, celery (or fennel!), and carrots. Sprinkle them with that sea salt and black pepper. Let them soften and get a little tender, stirring every now and then, for about 8-10 minutes. You want them sweet and ready to mingle!
8 ounces crusty sourdough or ciabatta bread
Add the Aromatics: Now, stir in that gorgeous grated garlic and chopped fresh rosemary. Cook for just 1 more minute until you can really smell that amazing fragrance. That’s your cue that magic is happening!
8 ounces crusty sourdough or ciabatta bread
Deglaze with Wine: Pour in that white wine. Now, get a wooden spoon and scrape up any little browned bits stuck to the bottom of the pot. Those are flavor treasures! Let the wine bubble and reduce for about 2 minutes – it’s like giving the soup a little extra depth.
8 ounces crusty sourdough or ciabatta bread
Bring it All Together: Time to add the diced tomatoes, vegetable broth, and those lovely cannellini beans. Give everything a good stir and bring it all up to a gentle simmer.
8 ounces crusty sourdough or ciabatta bread
The Bread Goes In!: Now for the star of the show – the bread! Add your torn bread pieces to the pot. Gently press them down into the liquid so they can start soaking up all that deliciousness.
8 ounces crusty sourdough or ciabatta bread
Simmer to Perfection: Turn the heat down to low, put a lid on your pot, and let it simmer for at least 30 minutes. The bread will soften and melt into the soup, thickening it beautifully. I like to stir it occasionally to make sure nothing sticks to the bottom. The longer it simmers, the thicker and more flavorful it gets!
Serve and Enjoy!: Ladle this hearty, comforting Ribollita into bowls. And here’s my favorite finishing touch: a generous drizzle of extra-virgin olive oil over the top. It really makes the flavors pop!
8 ounces crusty sourdough or ciabatta bread

Notes

Ribollita actually tastes even better the next day! The flavors have more time to meld. Let the soup cool completely, then store it in an airtight container in the refrigerator. It will keep well for up to 3-4 days. You can also freeze it in individual portions for easy future meals!