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Ribollita (Tuscan White Bean and Vegetable Soup)
Giulia Scarpaleggia, a home cook and cookbook author in Colle di Val d’Elsa, Italy, taught us her recipe for ribollita, a rustic soup and Tuscan specialty that combines vegetables with white beans in a broth thickened with bread. Our version is lighter than most because we left out the potatoes, and instead of using bread as a thickener, we toast bite-size pieces of a country loaf and either place them in the bottom of individual bowls before ladling in the soup or float them on top as a garnish. Scarpaleggia’s technique of pureeing a small portion of the beans gives the broth just the right creaminess.
6 - 8
Servings
Tip
Don’t forget to rinse and drain the leek after slicing it. Leeks’ layers trap lots of sand and grit, so it needs a good rinse before use.
1½ hours
1 hour active
Ingredients
-
2
15½-ounce cans cannellini beans, ¾ cup liquid reserved, then drained
-
3
tablespoons extra-virgin olive oil, divided, plus more to serve
Directions
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01In a blender, combine 1 cup beans and the reserved liquid. Puree until smooth, about 30 seconds; set aside. In a large Dutch oven over medium, combine 1 tablespoon of the oil and the pancetta. Cook, stirring, until browned, 3 to 4 minutes. Add the leek, carrots, celery and garlic; cook, stirring, until the vegetables are softened but not browned, about 5 minutes. Add the tomato paste, thyme and ½ teaspoon each salt and pepper; cook, stirring, until the paste sticks to the bottom of the pot, 2 to 3 minutes.
Reviews
October 11, 2025
Delicious
For me all recipes are just inspiration to use what I have. I really enjoyed my italian sausage substitution for the pancetta. Great tasting healthy soup
March 5, 2024
Delicious
We enjoyed this recipe very much. Simple to make and I used what I had in the fridge: spinach instead of chard and it was still very good. I have used chard before in this as well and of course it's delicious.
June 19, 2022
Terrific simple recipe great flavors
loved the crouton method and fennel seeds
December 13, 2024
Now in our household meal rotation!
After a trial run following the recipe precisely, we´ve riffed on this recipe many times - cranberry beans, cannellinis, even pintos (because that's what I had in the pantry. ) Always delicious!
January 11, 2025
Different ingredients???
Why are folks talking about chard and fennel. I don't see either in the ingredient list. Is the online recipe different than the magazine?
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I am consistently impressed with these recipes that have very simple ingredients that turn out delicious. I was skeptical (it sounded a bit boring - just fennel seed and garlic?) but turned out fantastic. Perfect for a weeknight.