Ribollita is one of the most iconic Tuscan soups in the canon of Italian cooking. Translating to “re-boiled,” this hearty soup has been made in Italy since the Middle Ages, with the first-ever written recipe dating back to 1931. Ribollita is still made by chefs and home cooks across the globe to this day.

Traditionally, this soup consists of hearty vegetables such as onion, carrot, celery, Tuscan kale and cannellini beans. This recipe was developed as a necessity in the Italian working-class culture to use up leftover bread and vegetables from the garden, hence the name translating to “re-boiled.”

Like all popular recipes, Ribollita has garnered a lot of variations, especially being a dish of rustic, working-class tradition. Vegetables are interchanged, animal proteins are sometimes added, but Tuscan kale and stale Italian bread have always been a part of this recipe since its inception.

Our variation on the classic recipe is simple: Ribollita that’s easy to make and full of flavor, in as little time as possible. We have essentially turned this rustic, slow-cooked stew into a one-pot weeknight meal. The use of our Family Recipes Marinara as a base for this soup offers slow-cooked flavor in record time. Additionally, using leftover Parmesan cheese rind (a go-to secret weapon of mine) to flavor the stew as it simmers offers a depth of flavor that is unmatched!


Tuscan Ribollita

Notes from the author

When you have finished a wedge of Parmigiano Reggiano, save and store the rind in a freezer bag and freeze for up to 2 months! It’s a great way to quickly add an amazing umami-packed flavor and can be simmered with broths, store-bought soups and even pasta sauces.

Ribollita is a soup that is perfect when served right away, but like the name of the recipe suggests, it can only get better as the days go on. Simply “re-boil” the leftovers with an added splash of vegetable stock and serve with more crusty bread!