Ribollita is a traditional Tuscan soup made from leftover bread and vegetables such as cannellini beans, onion, garlic, carrots, celery, cabbage, kale, and chard. The soup is typically thickened with stale bread and flavored with olive oil and herbs such as basil. The name “ribollita” literally means “reboiled” in Italian, referring to the soup traditionally being made by reheating leftovers from the previous day. The dish is hearty, comforting, and perfect for colder days.


  • 1 lb. cannellini beans, soaked overnight and drained
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 1/2 head of green cabbage, chopped
  • 2 cups chopped kale
  • 2 cups chopped chard
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1/2 cup olive oil
  • 1/2 cup chopped fresh basil
  • Salt and pepper to taste
  • 1 loaf of stale bread, cut into chunks


  1. In a large pot, sauté the onion, garlic, carrots, and celery in olive oil until the vegetables are tender.
  2. Add the beans, tomatoes, vegetable broth, and herbs to the pot and bring the mixture to a boil.
  3. Reduce the heat and simmer for 1 hour, or until the beans are tender.
  4. Stir in the cabbage, kale, and chard, and continue to simmer for another 30 minutes.
  5. Season with salt and pepper to taste.
  6. Preheat the oven to 350°F.
  7. In a baking dish, layer the bread chunks on the bottom, followed by a layer of soup. Repeat until you’ve used all of the bread and soup.
  8. Drizzle olive oil over the top, and bake for 30 minutes or until the bread is crispy on top.
  9. Serve hot and enjoy!

Note: You can add or remove vegetables as per your preference.


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