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Ribollita Tosсana

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Adjust Servings:
for beans:
250 g White beans
2 sprigs Thyme
2 l Water
2 tbsp Extra Virgin olive oil
1 garlic Garlic
to taste Salt
for soup:
400 g Savoy cabbage листовая капуста или обычная
400 g Swiss chard
2 sprigs Thyme
2 pcs Carrot
1 pcs Onion
2 stalks Celery rib
200 g Italian canned tomatos or fresh and peeled
1 clove Garlic
200 g Potatoes
to taste Salt stale
to taste Grounded black pepper

Ribollita Tosсana

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 1h 40 min
  • Serves 8
  • Medium


  • for beans:

  • for soup:



Ribollita is a famous Italian dish, or, more precisely, Tuscan soup. Naturally, it’s based on Tuscan seasonal vegetables. The main ingredients are cannellini beans, cabbage, and chard. For heartiness, it also includes leftover bread. The name “ribollita” translates as “reboiled” meaning that the soup was reheated over and over in the next days and getting even thicker and heartier.

Just like all popular dishes, ribollita has numerous variations, and every family has their own recipe. I’ll share with you my recipe but first I’ll tell you what makes this soup so incredible and worth your time.

What’s interesting about this soup is how it’s made. First, white beans and cooked with olive oil and spices. Then one half is blended to get smooth fragrant liquid which is the base of this soup. Next, the vegetables and cabbage are added. One of the vegetables used are tomatoes, that add that milky pink color to the soup. It’s amazing. You must try it!

The chard season is around the corner, so I recommend you make ribollita.

In the photo, you see ribollita with savoy cabbage and chard.

P.S. For gluten-free and vegan versions of this soup, don’t add bread.

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50 min

Cook beans

Soak the white beans in cold water for 12 h or 24 h if it’s not fresh.
Drain and rinse the beans.
In a heavy-bottomed pot, heat olive oil, add the crushed garlic and thyme sprig, cook for 30 sec. Then add the beans and 2l water. Bring to a boil, reduce to simmer and cook covered for 50 min until soft. Add salt 15 min before the beans are done.
Remove the garlic and thyme. Transfer half of beans to a bowl and set aside. The other half together with the liquid, blend until smooth.

40 min


Cut the carrot into 3-4 mm thick semicircles. Cut the celery stalks into small chunks. Peel and dice the potatoes.
Remove the stem from each savoy cabbage leaf, and cut into 5-7 mm thick strips. Rinse the Swiss chard and rung into 2 cm strips. Using a fork, mash the canned tomatoes. If you use fresh ones, place them into boiling water for 30 sec, them peel and finely dice.
In a heavy-bottomed pot, heat olive oil, add the onion, celery, and carrot. Cook over medium heat for 8-10 min. Add the crushed garlic clove and thyme sprigs, cook for 30 sec. Add the potatoes and cook for another 5 min. Add the tomatoes and cook for 5 min. Add the cabbage, chard, and the blended beans. Add water, if needed. Bring to a boil, then reduce to simmer and cook for 30 min. When the vegetables are done, add the cooked beans, stir and remove from heat.
We eat the soup right away without adding bread. So, in the photo, the soup is pretty thin. However, the traditional recipe has another step.

10 min

Add bread

Cut the bread in chunks. Place some bread in a tureen, add a couple of ladles of the soup, then add more bread, soup again, bread, soup, etc. Cover the tureen, let the soup cool, then place it in the fridge for 2 hours or better overnight. The soup will get much thicker the next day as the bread will absorb the liquid. Reheat and serve drizzled with olive oil.

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