Uncle Larry Adventures

Italian Classics · Tuscany

More italian soup recipes

Ribollita Toscana

Tuscan ribollita: cavolo nero, cannellini beans and stale bread simmered and then reboiled the next day into a dense, savory vegetable stew.

Ribollita Toscana

Yesterday's soup, reboiled

Steaming rustic bowl of Italian soup with bread on a dark table

The short version

Tuscan ribollita: cavolo nero, cannellini beans and stale bread simmered and then reboiled the next day into a dense, savory vegetable stew.

Prep
20 min
Cook
1 hr 30 min
Total
1 hr 50 min
Serves
6 servings

Ingredients

  • 1 bunch cavolo nero, stems removed
  • ½ head savoy cabbage, shredded
  • 3 cups cooked cannellini beans
  • 1 onion, 2 carrots, 2 celery ribs
  • 1 cup crushed tomatoes
  • 6 slices stale country bread
  • Olive oil, salt, pepper

Instructions

  1. 01

    Soffritto and greens. Soften the aromatics, then add the cabbage and cavolo nero and cook until collapsed.

  2. 02

    Simmer long. Add tomatoes, beans and water to cover and simmer an hour on low.

  3. 03

    Add the bread. Tear in the stale bread and stir until it dissolves into the soup.

  4. 04

    Reboil tomorrow. Cool overnight, then reheat hard in a wide pan with olive oil until the bottom slightly crusts.

Larry’s rule: Fresh bread turns to paste. Only stale, dry country bread makes real ribollita.

Nutrition (estimated, per serving)

Serving
1 serving (about 550 g)
Calories
490 calories
Protein
18 g
Carbs
54 g
Fat
24 g
Saturated fat
4 g
Fibre
14 g
Sugar
8 g
Sodium
450 mg
Cholesterol
0 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/ribollita-toscana).

Before you cook

What to know about Ribollita Toscana

What it is

Ribollita Toscana is a soup recipe rooted in Tuscany's rustic, practical cooking. This version makes 6 servings in 1 hr 50 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: soffritto and greens, then simmer long, then add the bread. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 1 bunch cavolo nero, stems removed — supports the dish's balance, texture and regional character.
  • ½ head savoy cabbage, shredded — supports the dish's balance, texture and regional character.
  • 3 cups cooked cannellini beans — supports the dish's balance, texture and regional character.
  • 1 onion, 2 carrots, 2 celery ribs — provides the aromatic character; use it at the stage specified so it stays distinct.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Cool promptly and refrigerate covered. Reheat over low heat, adding a little water or stock if it thickens overnight.

What to serve with it

  • Serve with toasted bread and a green salad.
  • Finish with olive oil or grated cheese only when the recipe calls for it.

Questions Larry gets asked

How long does ribollita toscana take to make?
About 1 hr 50 min start to finish — roughly 20 min of prep and 1 hr 30 min of cooking. That yields 6 servings.
What do you need to make ribollita toscana?
7 ingredients, starting with 1 bunch cavolo nero, stems removed, ½ head savoy cabbage, shredded, 3 cups cooked cannellini beans. The full list with quantities is on this page.
How do you start ribollita toscana?
Soffritto and greens: Soften the aromatics, then add the cabbage and cavolo nero and cook until collapsed.
How do you know when ribollita toscana is done?
Reboil tomorrow. Cool overnight, then reheat hard in a wide pan with olive oil until the bottom slightly crusts.
What is the most common mistake with ribollita toscana?
Fresh bread turns to paste. Only stale, dry country bread makes real ribollita.
Can you make ribollita toscana ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a soup that reheats well.

Next up

Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.

Try this recipe

Melanzane alla Parmigiana

Eggplant, tomato, basil, cheese — no breadcrumbs needed.

Try this recipe

Pasta alla Norma

Fried eggplant, tomato, ricotta salata, basil.

Next watch

Ladies' Night

Two old friends, one velvet rope, and an uncle in over his head.

Quick answer

Can you make sausage and peppers with chicken sausage?

Yes. Chicken and turkey Italian sausage are much leaner, so add two tablespoons of olive oil to the pan, cook over medium-low, pull them at 165°F, and finish everything together with a splash of stock so the peppers carry the moisture the meat does not.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

Contact Larry

Recipe questions, restaurant tips, gear ideas, press and collabs — send it here.