Print

The Best Authentic Tuscan Ribollita Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, hearty Tuscan Ribollita soup that combines beans, kale, and rustic bread for a comforting dish.

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil, plus extra for drizzling
  • 4 oz pancetta, diced (optional)
  • 1 large onion, finely diced
  • 1 cup celery, finely diced
  • 1 cup carrots, finely diced
  • Salt and black pepper, to taste
  • 3 cloves garlic, minced, plus 1 whole clove
  • ½ teaspoon crushed red chili flakes (optional)
  • 1 can (28 oz) whole peeled tomatoes with juice
  • 8 cups chicken stock (or vegetable stock)
  • 1 lb dried borlotti beans or cannellini beans, soaked overnight and drained
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 Parmesan cheese rind (optional)
  • 1 large bunch Tuscan kale, ribs removed and roughly chopped
  • ¼ cup fresh parsley, finely chopped
  • 1 loaf crusty Italian bread, sliced
  • Grated Parmesan or Pecorino Romano cheese, for serving

Instructions

  1. Heat the olive oil in a large heavy-bottomed pot over medium heat.
  2. Add the diced pancetta and cook for about 4–5 minutes until it begins to release its fat.
  3. Stir in the onion, celery, and carrots. Season with a pinch of salt and cook, stirring occasionally, until the vegetables soften and become translucent, about 8 minutes.
  4. Add the minced garlic and crushed red chili flakes. Cook for about 1 minute until fragrant.
  5. Pour in the tomatoes with their juice and the chicken stock. Use a wooden spoon to gently break the tomatoes into smaller pieces.
  6. Add the soaked and drained beans, bay leaf, rosemary sprig, and Parmesan rind if using.
  7. Bring the soup to a boil, then reduce the heat and simmer gently for about 2 hours, or until the beans are tender. Add a little water if the soup becomes too thick during cooking.
  8. Stir in the chopped kale and continue simmering for about 10 minutes, until the kale is tender.
  9. Taste the soup and adjust the seasoning with salt and pepper. Stir in the chopped parsley.
  10. Preheat the oven to 350°F (175°C). Drizzle the bread slices lightly with olive oil and place them in a single layer on a baking sheet. Bake for about 10 minutes until golden and crisp.
  11. Remove the bread from the oven and immediately rub the warm slices with the remaining whole garlic clove.
  12. Place one slice of toasted bread in each bowl and ladle the hot soup over it. Finish with a drizzle of olive oil and grated Parmesan or Pecorino Romano cheese. Serve additional garlic toasts on the side.

Notes

Customize with leftover vegetables or omit the pancetta for a vegetarian version.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/authentic-tuscan-ribollita-soup/

Scroll to Top