Ribollita is a Tuscan white bean soup that's thickened with day-old bread.Filled with flavorful vegetables, it's a delicious, comforting meal in a bowl.Jump to recipe Ribollita, a classic Tuscan soup, is the definition of a delicious meal made with simple ingredients.

We’re talking really simple—this flavorful Italian soup was originally a way to stretch leftovers.It was made by reheating bean and vegetable soup and adding day-old bread to thicken it.In fact, ribollita means “reboiled.”My ribollita recipe doesn’t start with leftovers.

But in the Italian tradition, it does deliver rich flavor with basic ingredients.I begin by sautéing onion, carrot, and celery in a generous glug of olive oil.Then, I add garlic, fresh rosemary, and a splash of white wine.

When the wine cooks down, tomatoes, beans, broth, and a Parmesan rind go into the pot.It all simmers together so that the flavors can develop, and then I finish the soup with Tuscan kale and cubes of bread.Tip: Serve the soup with more toasted bread cubes (aka croutons!) on top for crunch.This ribollita recipe is savory, hearty, and comforting.

To me, it’s the perfect cold weather meal.I hope you love it too! Ribollita IngredientsHere’s what you’ll need to make this ribollita recipe:Bread, of course! If you have a hunk of stale bread on your counter, now’s the time to use it! If you don’t, follow the instructions in the recipe below for toasting fresh bread.I recommend using ciabatta, coun

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