Tuscan Ribollita

Taste

Ribollita is a Tuscan farmhouse soup built around stale bread, dark leafy greens, and white beans — the name literally means “reboiled,” because it was traditionally made with yesterday’s leftovers and reheated until thick. This version uses Lufa’s Darkibor green kale, organic canned navy beans (standing in for cannellini), and a torn-up loaf of Hof Kelsten sourdough that melts into the broth as it simmers. A parmesan rind adds savoury depth to the base, and a good pour of olive oil at the table ties it all together.

Instructions

1. Sauté the soffritto. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes. Add the garlic, oregano, and chili flakes (if using) and cook for 30 seconds until fragrant. ⏱︎ 8 min

2. Add the tomatoes and beans. Stir in the tomato paste and cook for 1 minute. Add the canned diced tomatoes and half of the drained navy beans. Using a fork or potato masher, roughly mash the beans in the pot — this thickens the soup and gives it body. Add the remaining whole beans. ⏱︎ 1 min

3. Simmer with the broth and greens. Pour in the broth and add the bay leaf and parmesan rind. Bring to a boil, then reduce to a steady simmer. Add the torn kale leaves, pushing them down into the liquid. Simmer uncovered for 20 minutes, stirring occasionally, until the kale is tender and the soup has reduced slightly. ⏱︎ 20 min

4. Stir in the bread. Add the torn sourdough pieces and stir them into the soup. Continue to simmer for another 10–15 minutes, stirring every few minutes to prevent sticking. The bread should break down and thicken the soup to a stew-like consistency — it should hold its shape on a spoon rather than pour freely. If it’s too thick, add a splash of broth or water. ⏱︎ 15 min

5. Season and serve. Remove the bay leaf and parmesan rind (scrape any soft cheese from the rind back into the pot). Taste and adjust salt and pepper generously — ribollita needs assertive seasoning. Ladle into bowls, drizzle with olive oil, and grate fresh parmesan over the top.

Tips

• Stale bread works best: Day-old or even two-day-old bread absorbs the broth without turning to mush too quickly. If your bread is fresh, tear it and leave it uncovered on the counter for a few hours, or toast the pieces lightly in a 180 °C (350 °F) oven for 5 minutes.
• Greens swap: Swiss chard, cavolo nero (lacinato kale), or a mix of both work well in place of green kale. Use the same weight and add the stems a few minutes before the leaves since they take longer to soften.
• Even better the next day: Ribollita improves overnight as the bread continues to absorb the broth. Reheat gently in a pot with a splash of water, stirring often. It will be thicker and more porridge-like — that’s the traditional texture.
• Make it vegan: Skip the parmesan rind and use vegetable broth. A drizzle of good olive oil and a pinch of flaky salt at serving fills the savoury gap.
• Bean swap: Cannellini beans are the Tuscan classic, but the organic canned navy beans from Lufa are nearly identical in size and flavour. Chickpeas also work in a pinch, though the texture will be different.