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Simmering Soups and Stocks

Ribollita (Tuscan Bread and Bean Soup)

Prep 20 min Cook 1 hr Total 1 hr 20 min Servings 6

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Use truly stale bread; it soaks up the broth and thickens the soup without dissolving into mush.

Ingredients

Method

  1. 01

    Cook vegetables in oil over medium 12 minutes; add garlic.

  2. 02

    Add tomatoes, beans (mash one can), broth and rind; simmer 20 minutes.

  3. 03

    Add kale and cabbage; simmer 20 minutes.

  4. 04

    Stir in bread and cook 10 minutes until it breaks down and the soup is thick.

  5. 05

    Serve with a generous drizzle of good olive oil.

Notes & swaps

  • Use truly stale bread; it soaks up the broth and thickens the soup without dissolving into mush.

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