I don’t know about you, but some days I just want a meal that doesn’t try too hard. Not fancy, not trendy — just warm, filling, and made from things I already have on hand. The kind of meal that makes you feel like everything’s going to be okay, even if the laundry’s piling up and the weather’s gone gray and moody.
That’s exactly what this soup is. Ribollita — which just means “reboiled” in Italian — is like the lovechild of pantry cooking and a big cozy hug. It’s thick. It’s rustic. And it tastes like something someone’s nonna made on a rainy afternoon while humming to herself and using up every last crust of bread.
I first made it out of desperation — you know that moment when you stare into the fridge and think, how is it possible we have food but also nothing to eat? I had a half-stale baguette, some celery that was on its last leg, a bit of frozen kale, and a lonely can of white beans. But what came out of that pot was pure gold. My husband went back for thirds, which never happens with soup.
Why You’ll Want to Make This (Again and Again)
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You don’t need a grocery run – Most of this stuff is already sitting in your kitchen.
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Hearty enough for dinner – This isn’t broth and vibes. It’s real-deal, stick-to-your-ribs soup.
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Vegetarian and comforting – You won’t miss the meat. Promise.
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Budget-friendly – It turns stale bread and canned beans into something magical.
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Freezes like a dream – Make a double batch. You’ll be glad later.
What You’ll Need (And What You Can Totally Sub)
Don’t worry if you’re missing a thing or two. This is the kind of recipe that forgives you — and maybe even tastes better because of it.
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Olive oil – Nothing fancy. Just enough to get things going.
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Onion + celery – The humble start to so many good soups. Dice ’em small so they melt into the base.
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Garlic – I mean… obviously.
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Kale or spinach – Fresh is great, frozen is fine. Honestly, whatever greens you’ve got will probably work.
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Tomato sauce or purée – I’ve even used leftover marinara in a pinch.
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Parmesan rind – If you’ve been saving one in the freezer, now’s your moment. If not, skip it or toss in a handful of grated Parm at the end.
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White beans – Cannellini are classic, but navy or great northern will do just fine.
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Water – Not broth! The other stuff brings enough flavor, and the cheese rind handles the rest.
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Stale bread – This is the backbone of ribollita. Baguette, sourdough, even torn-up sandwich bread if that’s what you’ve got. Toast it if it’s still too soft.
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Grated Parmesan – For finishing. Because every bowl deserves a little flourish.
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Salt & pepper – Be generous. This soup is simple — seasoning matters.
Let’s Make Some Magic
Step 1: Start the base
In a big pot, warm up your olive oil over medium heat. Add the diced onion and celery. Season with salt and a few good cracks of black pepper. Stir and let it cook down until it’s all soft and kind of golden around the edges — about 5 to 7 minutes. Take a moment to smell that — it already smells like home.
Step 2: Garlic time
Add your garlic and stir it around for 30 seconds. Don’t let it brown. Just let it wake up.
Step 3: Greens go in
Toss in your kale or spinach and let it cook down until it’s wilted and tender. It’ll look like a lot at first, then disappear like magic.
Step 4: Brothy goodness
Pour in your tomato sauce, beans, the Parmesan rind (if using), and water. Give it a big stir. Bring it to a boil, then lower the heat and let it simmer, uncovered, for 20 to 25 minutes. Go fold some laundry or call your sister. Your house is about to smell incredible.
Step 5: Bread goes in
Tear up your bread into bite-sized pieces and stir them into the pot. Let the whole thing simmer for another 10 to 15 minutes. The bread will soak up that brothy goodness and turn the soup into a thick, almost stew-like wonder. If it’s too thick, add a little more water.
Step 6: Taste & finish
Remove the Parmesan rind. Taste and adjust your salt and pepper. Scoop into bowls, top with Parmesan, and if you’re feeling fancy, a little swirl of olive oil.
A Few Little Twists If You’re Feeling Fancy
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Add some chopped carrots with the onion for sweetness.
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Want a kick? A pinch of red pepper flakes does the trick.
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If you’ve got pesto in the fridge, stir in a spoonful before serving. Heaven.
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A fried egg on top turns it into a whole meal, especially with crusty bread on the side.
Leftovers? Oh, You’re in Luck
Ribollita was literally made to be eaten again. Stick it in the fridge and it’ll taste even better tomorrow. It’ll thicken as it sits, so just add a splash of water when you reheat.
It freezes beautifully, too — just portion it out and let it cool before you freeze. Pull it out on a day when everything feels like too much. It’ll help.
Before You Go…
I hope you give this recipe a try — even if it’s just to use up the odds and ends in your kitchen. It’s humble, it’s forgiving, and it’s the kind of meal that makes you feel taken care of.
And if you do make it, come back and tell me how it went. Did you use spinach or kale? Did your kids eat it? Did your husband ask for seconds and then act surprised when you told him it was all pantry stuff? I live for that kind of thing.
Stay warm, eat well, and remember: the best meals are the ones that come from what you already have.
With love and a full bowl,
Italian Bread Soup (Ribollita)
Ingredients
- 4 tbsp olive oil
- 1 onion finely diced
- 3 celery stalks finely diced
- 2 cloves garlic minced
- 3 cups kale or spinach loosely packed or 1 3/4 cups frozen, defrosted
- 3 cups tomato sauce or purée
- 1 small Parmesan rind
- 1 can white beans 19 oz, drained and rinsed
- 4 cups water
- 1 small baguette torn into small pieces, preferably stale or toasted
- 1/4 cup grated Parmesan cheese for garnish
- Kosher salt and freshly cracked black pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and celery, season with salt and pepper, and sauté for 5 to 7 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in kale or spinach and cook until wilted, about 4 to 6 minutes.
- Add tomato sauce, Parmesan rind, beans, and water. Bring to a boil, then reduce to a simmer and cook for 20 to 25 minutes.
- Stir in bread pieces and simmer for 10 to 15 minutes, adding more water if the soup becomes too thick.
- Adjust seasoning with more salt and pepper. Serve hot, garnished with grated Parmesan cheese.
Notes
Nutrition