Ribollita Soup (Tuscan Bean and Spinach Soup)
This Ribollita is made with cannellini beans, torn crusty bread, spinach, and vegetables simmered in a tomato-based broth, the way it’s traditionally done in Tuscany.
The bread is what sets this apart from a regular bean soup – it breaks down as it simmers and thickens the whole pot into something closer to a stew.
I make this when I have leftover bread that’s a day or two old and needs a purpose, since day-old bread actually works better here than fresh.
It’s a good one for a cold night when you want something that eats like a full meal.
If you like hearty, rustic Italian-style soups like this one, these are worth trying too:
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- 20 Easy Dump and Go Crockpot Pasta Recipes for Busy Weeknights
Ingredients You’ll Need
Day-old, sturdy crusty bread works better here than fresh, soft bread, since it holds its shape a little longer while it breaks down in the broth.
Cannellini beans are traditional, though any white bean works in a pinch.
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Ingredients
3 tbsp olive oil, plus extra for serving
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 cans (15 oz each) cannellini beans, drained and rinsed, divided
6 cups vegetable broth
1 tsp dried thyme
4 cups torn day-old crusty bread
4 cups fresh spinach, roughly chopped
Salt and pepper, to taste
Grated parmesan, for serving
Directions
- Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery and cook for 7 to 8 minutes, stirring occasionally, until softened.
Stir in the garlic and cook for another 30 seconds, just until fragrant. - Add the diced tomatoes, half of the beans, the broth, and the thyme to the pot.
Mash the remaining beans with a fork and stir them in too – this helps thicken the broth naturally.
Bring the pot to a simmer and cook for 20 minutes, stirring occasionally. - Stir in the torn bread and let the soup simmer for another 10 to 15 minutes.
The bread will start to break down and thicken the broth considerably – this is exactly what should happen.
It’s not the prettiest stage of the process, just so you know, but it’s what gives ribollita its signature thick texture. - Once the soup has thickened to a stew-like consistency, stir in the chopped spinach.
Let it wilt into the hot soup for about 2 minutes, stirring gently.
If the soup seems too thick at this point, thin it out with a splash of extra broth. - Taste and adjust the seasoning with salt and pepper.
Remove the pot from the heat and let it rest for a few minutes before serving.
Traditionally this soup is even better the next day, once it’s had time to sit.
- Ladle into bowls, drizzle with extra olive oil and grated parmesan, and serve hot and enjoy!
Important Recipe Notes
- Use day-old bread, not fresh. Fresh bread turns to mush almost instantly, while slightly stale bread holds together a bit longer as it breaks down in the broth.
- Mash some of the beans before adding them. This thickens the broth naturally without needing any flour or cream, and it’s how the soup gets its classic hearty texture.
- This soup is traditionally even better reheated the next day, which is actually where the name comes from – ribollita means “reboiled” in Italian.
- Add the spinach at the very end, not earlier. It wilts fast and loses its texture if it simmers too long.
- Store leftovers in an airtight container in the fridge for up to 4 days. This soup thickens a lot as it sits, so thin it with broth or water when reheating.
- This freezes reasonably well, though the bread’s texture softens more after thawing. For the best texture, freeze it before adding the bread and stir that in fresh after reheating.
How to Serve, Store & Customize This Recipe
Serving:
Serve hot with a generous drizzle of good olive oil and a sprinkle of grated parmesan over the top.
A simple green salad on the side rounds this out into a full meal.
Storage:
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, thinning with broth or water since the soup thickens considerably as it sits.
Customization:
Add a rind of parmesan cheese to the broth while it simmers for extra depth, or swap the spinach for chopped kale or Swiss chard.
A pinch of red pepper flakes adds some warmth if you want a little heat.
Ribollita (Tuscan Bean and Spinach Soup)
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
3 tbsp olive oil, plus extra for serving
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
2 cans (15 oz each) cannellini beans, drained and rinsed, divided
6 cups vegetable broth
1 tsp dried thyme
4 cups torn day-old crusty bread
4 cups fresh spinach, roughly chopped
Salt and pepper, to taste
Grated parmesan, for serving
Directions
- Cook the onion, carrots, and celery, then add the garlic.
- Add the tomatoes, beans (some mashed), broth, and thyme, and simmer for 20 minutes.
- Stir in the torn bread and simmer for another 10 to 15 minutes until it breaks down.
- Stir in the spinach and let it wilt, thinning with broth if needed.
- Season to taste and let the soup rest before serving.
- Ladle into bowls, top with olive oil and parmesan, and enjoy!
Notes
- Use cannellini or other white beans for the classic creamy texture and mild flavor.
- If using canned beans, drain and rinse them well before adding them to the soup.
- Add the spinach near the end of cooking so it stays tender and keeps its color.
- Ribollita thickens as it sits, so add a splash of vegetable broth or water when reheating if needed.
- For extra Tuscan flavor, add rosemary, thyme, garlic, or a Parmesan rind while the soup simmers.
- Traditional ribollita often includes bread. Stir in chunks of day-old crusty bread near the end for a thicker, heartier soup.
- For a vegan version, use vegetable broth and skip Parmesan or use a plant-based alternative.
- Freeze for up to 3 months. If using bread, the texture is best when fresh bread is added after reheating.
- Nutrition
Approximate nutrition per serving:
Calories: 290 kcal
Protein: 14g
Carbohydrates: 45g
Fat: 7g
Saturated Fat: 1g
Fiber: 12g
Sugar: 7g
Sodium: 540mg
