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Ribollita – Italian bean soup is the ultimate cold-weather comfort food, full of rustic flavor and nourishing ingredients. Originating from Tuscany, this traditional bean-rich soup combines cannellini beans, kale, vegetables, and day-old bread, creating a hearty, stew-like dish that’s filling and full of character. It’s the kind of meal that only gets better the next day, making it ideal for meal prep or easy weeknight dinners. Packed with herbs and simmered low and slow, this soup is a simple way to enjoy cozy, wholesome cooking.

Italian bean soup in a bowl with parmesan cheese on top.

This hearty ribollita – Italian bean soup is made with cannellini beans, kale, vegetables and bread for a thick, comforting and flavorful Tuscan-style meal.

Also try pasta e fagioli soup, maple roasted rainbow carrots, roasted beet salad or any of these mouthwatering recipes with corn.

Two bowls of Ribollita - Italian Bean Soup topped with cheese sit beside Italian bread, grated cheese, and a jar of olive oil.

Why You’ll Love It

Hearty and filling: Loaded with beans, veggies and bread for a satisfying meal.
Budget-friendly: Made with basic pantry staples and day-old bread.
Perfect for leftovers: Tastes even better the next day.
Naturally thickened: The bread breaks down into the broth to create a rich, stew-like texture.
Wholesome and warming: Full of fiber, nutrients and bold Italian flavors.

A ladle serving hearty Tuscan bean soup into a rustic ceramic bowl.

Ribollita Soup Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken broth: Provides a flavorful base for the soup.
Italian or sourdough bread: Thickens the soup naturally and adds rustic texture.
Cannellini beans: Creamy white beans that bring protein and body.
Tomatoes: Add acidity and depth.
Carrots, celery and red onion: Classic aromatic base for hearty soups.
Kale: Adds hearty greens and nutrition.
White wine: Deglazes the pan and adds a subtle depth.
Garlic: Builds bold flavor in the soup base.
Herbs and seasonings: To infuse the soup with herby warmth and gentle heat.
Olive oil: Used for sautéing and drizzling at the end.
Parmesan cheese: Adds a savory finish when sprinkled on top.

Chopped veggies, tomatoes, beans, cheese, and bread surround a bowl of white bean kale soup—a simple Italian soup recipe—artfully arranged on a marble surface and wooden board.

How to Make Italian Bean Soup

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Sauté the vegetables: Cook carrots, onion and celery in olive oil until slightly softened.
Add garlic and seasonings: Stir in garlic and spices, letting everything toast lightly.
Deglaze with wine: Add white wine to lift up flavor from the pan.
Add tomatoes, broth and beans: Simmer until the flavors meld.
Add kale and bread: Stir in kale, then mix in cubed bread until desired texture is reached.
Serve and garnish: Top with parmesan, a drizzle of olive oil and extra bread if desired.

Two bowls of Ribollita - Italian Bean Soup with bread, grated cheese, and olive oil sit on a woven placemat.

Substitutions and Variations

Use vegetable broth: Make this Italian white bean soup vegetarian-friendly without losing flavor.
Swap kale for spinach or chard: For a softer green and/or a faster cook time.
Add pancetta or sausage: For extra richness and protein.
Use gluten-free bread: If needed, to keep it gluten-free.
Include more beans: Add another can of beans for extra thickness and heartiness.

A bowl of hearty Tuscan bean soup with beans, kale, carrots, and tomatoes, topped with herbs and grated cheese.

Serving Suggestions

With bread: Pair a bowl of ribollita with crusty soda bread, classic focaccia or mushroom focaccia.
With a salad: Italian tuna and potato salad would offer a tasty contrast or you might like a dill pickle pasta salad.

A bowl of Tuscan bean soup topped with grated cheese, greens, and red pepper flakes, with a spoon inside.

How to Store Tuscan White Bean Soup

Store: This Tuscan bean soup will keep for up to 4 days in an airtight container in the refrigerator.
Freeze: Another option is to freeze it for up to 3 months.
Thaw: Defrost it overnight in the refrigerator.
Reheat: Warm it back up in the microwave or in a pan on the stove.

A bowl of white bean kale soup topped with grated cheese sits next to Italian bread and a plate with cheese—a simple Italian soup recipe perfect for cozy meals.

Top Tips

Use stale bread: Day-old bread holds its texture better and adds rustic body to the soup.
Simmer slowly: The longer it simmers, the deeper the flavor becomes.
Adjust the texture: Add more bread for a thicker stew-like soup, or less for a soupier version.

A bowl of Ribollita - Italian Bean Soup with beans, tomatoes, kale, and cheese, with a spoonful lifted from the bowl.

Tuscan Bean Soup FAQs

What does “ribollita” mean?

“Bollita” is the Italian word for “boiled” and “ribollita” means “re-boiled”. This soup was designed to make a soup which could be warmed back up the following day to make a new soup. You can add extra things to it the following day to make it go further. The soup was initially developed as a way to use up stale bread, since it’s used to thicken the soup. Another great way to use stale bread (well, bagels in this case) is to make a bagel bake casserole.

What else can I add to ribollita soup?

The great thing about ribollita Italian bean soup is you can add whatever you like to it. Start with a chicken broth (or vegetable broth if you prefer) and then you can use the veggies suggested in the recipe or else choose your own. Anything goes, including spinach, mushrooms, zucchini, and peas. Sweet potato, white potato or yam also add flavor but bear in mind these are starchy ingredients which can thicken the soup and, if you’re also using bread, it might end up too thick.

How can I make ribollita thicker or thinner?

To thicken it, add more bread. To thin it, add more broth.

A bowl of white bean kale soup topped with cheese, with olive oil being poured over it—a simple Italian soup recipe perfect for cozy nights.

Ribollita Italian Bean Soup Recipe

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for ribollita Italian bean soup which is also known as Tuscan bean soup. You will love this Italian bread and vegetable soup.
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5 from 6 votes

Ribollita – Italian Bean Soup

By: Bella Bucchiotti
Ribollita – Italian bean soup is a hearty Tuscan dish with beans, kale and bread simmered in broth and herbs for deep, rustic flavor and warmth.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 serving

Equipment

Ingredients 

  • 5 ½ Cups chicken broth
  • 4 Ounces bread, Italian or sourdough
  • 1 Can cannellini beans, 16-Ounce, drained and rinsed
  • 4 tomatoes, fresh, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 Stalk celery, chopped
  • 1 red onion, chopped
  • 1 Bunch kale, chopped
  • ½ Cup white wine
  • 6 Cloves garlic, minced
  • 2 bay leaves
  • ½ Teaspoon Italian seasoning
  • ½ Teaspoon rosemary, dried
  • ½ Teaspoon salt
  • ½ Teaspoon black pepper
  • ¼ Teaspoon red pepper flakes
  • 3 Tablespoons olive oil, plus more to serve
  • Parmesan cheese , freshly grated, for garnish

Instructions 

  • In the bottom of a soup pan, drizzle 2 to 3 Tablespoons of olive oil. Add the carrots, onions, and celery to the pan. Sauté the vegetables on medium high until they begin to soften.
  • Add the minced garlic, and all of the spices and seasonings to the pan, mix well and continue to sauté until the garlic starts to gain a little caramel color.
  • Add the tomatoes to the pan and sauté for another couple minutes, then deglaze the pan with the white wine.
  • Add the broth and cannellini beans to the pan, bring to a boil then reduce heat to a simmer. Cover and let simmer for at least 30 minutes.
  • While the soup simmers, cut the bread into 1-inch cubes, set aside.
  • After the soup has simmered for at least 30 minutes, add in the kale. Let it cook until the kale is tender.
  • Add the bread. Use a wooden spoon or spatula to push the bread into the soup, the bread will begin to break down. You can let it break down as much or as little as you would like. The bread will thicken the soup, this soup can be eaten as a lightly thickened soup or as a thick stew, almost porridge-like in texture. Add more bread if you want the soup thicker.
  • Serve garnished with freshly grated Parmesan and a drizzle of olive oil on top if liked.

Notes

Use stale bread: Day-old bread holds its texture better and adds rustic body to the soup.
Simmer slowly: The longer it simmers, the deeper the flavor becomes.
Adjust the texture: Add more bread for a thicker stew-like soup, or less for a soupier version.

Nutrition

Calories: 240kcal | Carbohydrates: 31g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 1278mg | Potassium: 477mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6310IU | Vitamin C: 35mg | Calcium: 164mg | Iron: 3mg
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Chopped veggies, tomatoes, beans, cheese, and bread surround a bowl of white bean kale soup—a simple Italian soup recipe—artfully arranged on a marble surface and wooden board.
Chopped onion, carrot, and celery in a skillet, surrounded by bread, beans, tomatoes, kale, and seasonings—perfect for a simple Italian soup recipe like Italian bread and vegetable soup.
Chopped tomatoes, carrots, celery, and onion in a pan, surrounded by beans, bread, greens, and broth—classic ingredients for Ribollita - Italian Bean Soup.
A pot of white bean kale soup, a simple Italian soup recipe, is surrounded by bread, leafy greens, and kitchenware.
A pot of Tuscan bean soup topped with fresh kale, surrounded by bread, tomato, garlic, oil, and other ingredients—a deliciously simple Italian soup recipe.
A pot of Ribollita - Italian Bean Soup with beans, bread pieces, carrots, and greens sits on a woven mat, surrounded by bread and fresh greens.

Ribollita – Italian bean soup is everything comfort food should be: hearty, satisfying and rich in flavor. This Tuscan staple is easy to customize and comes together with simple ingredients, making it a great go-to recipe for cold evenings or anytime you want something nourishing and warm. The next best thing to actually eating at a restaurant Under the Tuscan Sun is enjoying a bowlful of this rich and delicious authentic Italian soup.

Other Recipes to Try

Top view of Tuscan bean soup, also known as ribollita—an Italian bread and vegetable soup—served with veggies and bread cubes, accompanied by a bowl and a slice of bread.
Top-down view of Ribollita - Italian Bean Soup with vegetables, greens, and grated cheese in a bowl, served with a spoon.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 6 votes (2 ratings without comment)

4 Comments