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You know those days when the weather can’t decide what it’s doing, and your bones feel a little tired, and maybe — just maybe — you need dinner to feel like a sweater you can eat?
That’s when I pull out my old pot and make Ribollita.
I didn’t grow up with this soup. The first time I made it, I had no idea what I was doing — I just had a stale baguette, some kale wilting in the crisper drawer, and a deep craving for something simple and honest. I threw everything into a pot, said a quiet prayer, and 40 minutes later… I was in love.
It’s not fancy. It doesn’t try to impress. But my goodness, it fills you up in the best possible way. Like a good book on a rainy day. Or flannel sheets fresh from the dryer.
Why You’ll Love This Soup (Even If You’re Skeptical About Bread in Soup)
I know, the idea of bread in soup can raise an eyebrow. But hang with me for a second:
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It’s ridiculously comforting — like, cancel-your-plans comforting.
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Uses staples you probably already have (hello, pantry MVPs).
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Vegetarian-friendly but still hearty enough to satisfy even the meat-lovers.
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Leftovers? Even better the next day. Truly. It thickens and gets cozier overnight.
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It’s the ultimate “use-it-up” meal — old bread, tired greens, random beans? Toss ’em in.
What You’ll Need (And What You Can Get Away With)
Here’s the thing: Ribollita isn’t a soup that demands perfection. It’s more like, “Use what you’ve got and trust the process.”
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Olive oil – A few good glugs. This is your flavor base.
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Onion & celery – Classic flavor builders. Don’t skip these.
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Garlic – Just enough to make your kitchen smell like heaven.
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Kale or spinach – Fresh or frozen. I’ve even used a mix of both.
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Tomato sauce or purée – Whatever you’ve got. Even crushed tomatoes work in a pinch.
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Parmesan rind – This is optional, but if you’ve got one, please throw it in. It adds this dreamy, savory depth that’s hard to beat.
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White beans – Canned is fine. Drain, rinse, done.
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Water – Yep, just water. No need for broth here — the flavor builds on its own.
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Stale bread – The older and crustier, the better. I usually tear up a small baguette.
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Grated Parmesan – For serving. Generously, please.
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Salt and pepper – Taste as you go. Trust your instincts.
How to Make Ribollita (No Pressure, Just Soup)
Step 1: Sauté the base
Grab your biggest, coziest pot. Heat olive oil over medium. Add the diced onion and celery with a good pinch of salt and a few cracks of black pepper. Stir until soft and fragrant — about 5 to 7 minutes. Add in the garlic and let it bloom (just 30 seconds or so — don’t let it brown!).
Step 2: Add the greens
Toss in your kale or spinach. If you’re using fresh, cook until it wilts down. If it’s frozen, break it up and stir until it melts right in. Takes about 4 to 6 minutes either way.
Step 3: Tomato time
Pour in your tomato sauce, the Parmesan rind if you’ve got one, your white beans, and water. Stir gently. Bring the whole pot to a light boil, then lower the heat and let it simmer for 20–25 minutes. Go put on your comfiest socks while it bubbles.
Step 4: Bread goes in
Now comes the magic: toss in your torn-up bread. Let it soak and soften — another 10 to 15 minutes. It’ll thicken the soup and turn it into something between a stew and a dream.
If it’s too thick for your liking, add a splash of water. Don’t be shy.
Step 5: Taste & tweak
Season again — you’ll probably want a touch more salt and pepper. Then serve in deep bowls with a generous snowstorm of grated Parmesan.
Want to Make It Your Own?
Of course you do. Ribollita is more of a concept than a recipe. Here are a few ways to play with it:
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Add fresh herbs — rosemary, thyme, or even a bay leaf.
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Want heat? A pinch of red pepper flakes or a drizzle of chili oil does the trick.
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Throw in some diced carrots or zucchini if you’ve got ’em lying around.
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No white beans? Chickpeas work too.
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I once added a spoonful of pesto to the bowl. Not traditional — but absolutely fabulous.
Leftovers: Better Than the First Day
This soup stores like a champ. Stick it in the fridge and it’ll thicken up overnight. By the next day, it’s almost like a savory bread pudding in soup form — and that’s not a bad thing.
To reheat:
Warm it gently on the stove with a splash of water. Microwave works too — just cover it, and maybe add a little more liquid so it doesn’t get pasty.
It’ll keep 3–4 days in the fridge. I doubt it’ll last that long, though.
That’s a Wrap — Now Tell Me Your Ribollita Story
I hope you make this. I really do. Because there’s just something about this soup that feels like home — even if you’ve never been to Tuscany and your Nonna never made it.
If you give it a try, come back and tell me how it went. Did your picky eater love it? Did you sneak in some extra garlic? Did you cry a little into your bowl while watching an old episode of Call the Midwife? (No judgment — I’ve been there.)
Recipes like this are meant to be shared — stories and all.
Stay warm,
Italian Bread Soup (Ribollita)
Ingredients
- 4 tablespoons olive oil
- 1 onion, finely diced
- 3 stalks celery, finely diced
- 2 cloves garlic, minced
- 3 cups loosely packed kale or spinach (or 1 3/4 cups frozen, defrosted)
- 3 cups tomato sauce or purée
- 1 small Parmesan rind
- 19 oz can white beans, drained and rinsed
- 4 cups water
- 1 small baguette, torn into small pieces (preferably stale or toasted)
- 1/4 cup grated Parmesan cheese
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and celery, season with salt and pepper, and sauté for 5–7 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add kale or spinach and cook until wilted, about 4–6 minutes.
- Stir in the tomato sauce, Parmesan rind, white beans, and water. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes.
- Add torn bread pieces and simmer for another 10–15 minutes. Add more water if needed, 1/4 cup at a time, to loosen the soup.
- Taste and adjust salt and pepper as needed. Ladle into bowls, top with grated Parmesan, and serve warm.
Notes