How to prepare

Warm 45 ml of the olive oil in a large heavy pot over medium heat. Add the onion, carrots, celery, garlic, and salt, then sauté for 10 to 12 minutes until the vegetables are soft, glossy, and lightly golden.

Stir in the tomatoes and cook for 5 minutes, scraping the bottom of the pot, until the tomatoes darken slightly and smell sweet.

Add the stock, beans, kale, cabbage, and black pepper. Bring to a gentle boil, then reduce the heat and simmer uncovered for 35 minutes, stirring occasionally, until the greens are tender and the broth is richly flavored.

Stir in the torn bread and simmer for 8 to 10 minutes, stirring twice, until the bread is saturated and the soup is thick enough to mound slightly on a spoon. Taste and adjust the salt.

Thick ribollita with softened bread, beans, and greens

AI-generated image

Remove the pot from the heat and rest for 15 minutes so the bread can finish absorbing the broth. For the traditional second-day texture, cool the soup completely, cover, and refrigerate overnight.

Reheat the soup gently over medium-low heat until steaming throughout, adding a little water if needed. Ladle into warm bowls, drizzle with the remaining olive oil, and serve hot.

A bowl of finished ribollita drizzled with olive oil

AI-generated image

Why this recipe works

Slowly softened vegetables and beans create a naturally creamy broth without blending, while stale bread absorbs the seasoned liquid and gives ribollita its distinctive spoon-standing body.

Storage and reheating

How to store it

Cool within two hours, refrigerate in a covered container for up to 4 days, or freeze without the bread for up to 3 months.

How to reheat it

Reheat gently in a saucepan over medium-low heat until steaming throughout, adding a splash of water or stock if the soup has thickened too much. Add fresh bread when serving.