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Italian · Soups

Ribollita

VegEasy

Diet: Veg · Vegan · High-protein

Ribollita is a Italian dish. Stale bread thickens the soup as it absorbs broth.

Prep
20 min
Cook
45 min
Total
65 min
Servings
6
Difficulty
Easy
Cuisine
Italian
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Ribollita.
Representative photograph of Ribollita. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Base

Soup

Bread

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Base · About 10 min

  1. Cook 40 ml olive oil, 150 g onion, chopped, 150 g carrots, diced, 100 g celery, diced, 15 g garlic, chopped in a heavy pot 10 minutes.

Soup · About 25 min

  1. Add 400 g chopped tomatoes, 600 g cooked cannellini beans, 1000 ml vegetable stock, 300 g cavolo nero, chopped; simmer 25 minutes until greens are tender. Mash some beans against the pot.

    Check: Look for this result: greens are tender.

Thicken · About 10 min

  1. Add 250 g stale crusty bread, torn; simmer 10 minutes, stirring, until thick. Add water if needed.

    Check: Look for this result: thick.

Tips

  • Stale bread thickens the soup as it absorbs broth.
  • Judge Ribollita by the texture and doneness signs in its steps. Your pan and heat affect how long Ribollita takes to cook.

Substitutions

  • Use kale instead of cavolo nero.

Storage

  • Get perishable Ribollita into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Ribollita within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Ribollita to 74°C / 165°F, stirring or turning it for even heating. When Ribollita is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Ribollita includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Ribollita becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Ribollita one day ahead. For Ribollita, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Ribollita on the day of serving.

FAQ

What matters most when making Ribollita?

Stale bread thickens the soup as it absorbs broth.

What can I substitute in Ribollita?

Use kale instead of cavolo nero.

Can I prepare Ribollita ahead?

Prepare the measured ingredients for Ribollita one day ahead. For Ribollita, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Ribollita on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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