Easy & Quicker Ribollita Soup

Easy Ribollita Soup From Tuscany

If you’ve ever wanted to make Ribollita soup from Tuscany but thought it was too complicated, we got you. Today we are making a simplified quicker version that’s still delicious and hearty.

What Is Ribollita Soup?

Ribollita soup is a traditional Italian dish from Tuscany known for its hearty and comforting nature. The name “ribollita” translates to “reboiled,” referencing the soup’s practice of being reheated and enjoyed over multiple days to enhance the flavors.

This thick and rustic soup features a base of cannellini beans, vegetables like kale, carrots, celery, onions, and tomatoes, and is thickened with chunks of bread.

However, preparing ribollita soup requires some planning, as cannellini beans need to be soaked overnight before cooking, which adds to the overall preparation time. Once soaked, the beans take about 1.5 to cook until tender. After that, you need to factor in the 1.5 hrs taken to prepare the actual Ribollita soup.

This recipe cuts that time in half by using canned cannellini beans, and a faster method.

If you, however, prefer using dry cannellini beans, you can soak them the night before and cook them before you start making the soup.

Easy Ribollita Soup Recipe (Also Quicker!)

Let me show you how easy we made it for you to recreate this usually complicated recipe. You will still have to wait for the time to simmer, but during that time you can do other chores, or sit and relax.

Easy Ribollita Soup From Tuscany

If you've ever wanted to make Ribollita soup from Tuscany but thought it was too complicated, try our recipe.

Course Soup

Cuisine Italian

Keyword ribollita soup, tuscan soup

Prep Time 20

Cook Time 1

Total Time 1 20

Servings 3

Calories 750kcal

Author Alessia

Cost €9

Equipment

1 medium pot
1 large pot
1 chopping board
1 chopping knife
1 silicone spoon
1 bowl
1 potato peeler
1 soup ladle

Ingredients

1 small bunch kale about 8 medium leaves
2 small potatoes
2 medium carrots
1 stalk celery
2 cloves garlic
1 medium onion
400 ml chopped tomatoes
3 tbsp Belmorso Extra Virgin Olive Oil
1 cube vegetable stock
2 cans Cannellini beans 800 gr
1 ciabatta bread or other rustic bread of that size
water
salt and pepper
thyme and rosemary fresh or dry
Belmorso Novello Extra Virgin Olive Oil for drizzling

Instructions

Prepare your veggies into cubes. Cut the garlic into small chunks, slice the onions, cut the carrots into thick circles, and the potatoes into large cubes. The celery you can cut it into 3 pieces, if you prefer removing it at the end. If you like eating it, cut it small.
Add the garlic to your small pot with one tablespoon Belmorso EVOO.
Add the rest to the larger pot with two tablespoons Belmorso EVOO.
Add 1 can cannellini beans drained (not 2) to the small pot with the garlic, and let them sauté for 5 minutes. Add the rosemary.
Melt your vegetable stock in a bowl of hot water, and add it to the cannellini. Stir, cover with a lid, lower the heat, and let it simmer for 20 minutes.
Once ready, let it cool and blend it. Set aside.
While it cools, you can start working on the other pot. Let the vegetables in the larger pot sauté for 7 to 10 minutes.
In the meantime, wash and chop the kale
Then add the chopped tomatoes to the large pot and mix. Season with salt and pepper.
Add the second can of cannellini beans drained.
Add the blended cannellini & stock to the large pot and mix.
Add the kale, mix, cover with the lid, and let it simmer at low heat for 30 minutes.
In the meantime, break your ciabatta into pieces.
After the 30 minutes have passed, add the bread and the thyme, mix and let it simmer with the lid on for the final 10 minutes.
Take the ribollita soup off the heat, serve, and drizzle some Novello EVOO.
Here's the finished Ribollita soup served.