Go Back

Best Authentic Tuscan Ribollita Soup Recipe

Hearty and authentic Tuscan ribollita soup made with cannellini beans, kale, tomatoes, crusty bread, and classic Italian aromatics. This traditional Italian comfort food is rich, nourishing, and even better the next day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Soup
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons extra virgin olive oil
  • 4 ounces pancetta diced
  • 1 large yellow onion chopped
  • 2 medium carrots chopped
  • 2 celery stalks chopped
  • 4 cloves garlic minced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bunch Tuscan kale chopped
  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 1 28-ounce can crushed tomatoes
  • 8 cups vegetable broth
  • 1 Parmesan rind optional
  • 8 –10 slices day-old crusty bread torn
  • Salt to taste
  • Black pepper to taste
  • Red pepper flakes optional
  • Fresh parsley for garnish
  • Extra virgin olive oil for serving
  • Grated Parmesan cheese for serving

Method
 

  1. Heat olive oil in a large pot over medium heat and cook pancetta until crispy. Remove and set aside.
  2. Add onion, carrots, and celery to the pot and cook until softened.
  3. Stir in garlic, rosemary, and thyme and cook until fragrant.
  4. Add chopped kale and cook until wilted.
  5. Stir in cannellini beans and crushed tomatoes.
  6. Pour in vegetable broth and add Parmesan rind if using.
  7. Season with salt, pepper, and red pepper flakes.
  8. Cover and simmer on low heat for 1–2 hours, stirring occasionally.
  9. Stir in torn bread and simmer uncovered until thickened.
  10. Remove rind, stir pancetta back in, and adjust seasoning.
  11. Serve hot with olive oil, parsley, and grated Parmesan.

Notes

Ribollita tastes even better the next day. Use day-old bread for the best texture and avoid oversalting early due to the Parmesan rind.