Ribollita is a classic, centuries-old Tuscan soup that is made with hearty vegetables and beans and thickened with stale crusty bread. This satisfying vegetarian soup is perfect for cold winter nights, but so delicious that you’ll want to eat it year-round. 


Makes 6 servings 1x 2x 4x
  • 1/4 cup extra virgin olive oil plus more for serving
  • 1 medium onion diced
  • 2 medium carrots peeled and diced
  • 2 celery stalks sliced
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper to taste
  • 4 garlic cloves minced
  • 2 cups Family Recipes Marinara Sauce or your favorite Mezzetta® pasta sauce
  • 4 cups vegetable stock
  • 1 (14.5 ounce) can cannellini beans or great northern beans drained and rinsed
  • 1 (4 inch) parmesan cheese rind optional
  • 1 sprig fresh rosemary
  • 1 large bunch Tuscan kale ribs removed and sliced into 1-inch pieces
  • 3 cups crusty bread, day old or stale* cubed
  • parmesan cheese Freshly grated or shaved for serving


  1. Heat the oil in a Dutch oven or oven safe pot over medium-high heat. Add the onion, carrot, celery, crushed red pepper flakes and season to taste with salt and pepper. Stir to combine and cook until the vegetables are softened, about 5 to 6 minutes. Add the garlic and cook until fragrant, about 2 minutes.
  2. Add the Mezzetta® Family Recipes Marinara, vegetable stock, cannellini beans, parmesan rind, rosemary and season with salt and pepper. Stir to combine. Bring to a boil, then reduce the heat to low and loosely cover the pot to simmer for 25-30 minutes.
  3. While the soup simmers, preheat your oven to 450°F (220°C).
  4. Discard the parmesan rind and rosemary sprig.
  5. Stir in the kale until wilted, about 1-2 minutes and season with salt and pepper to taste. Place the stale bread cubes on top of the soup to cover, drizzle with extra virgin olive oil and transfer to the oven to bake for 10-15 minutes until the bread is beginning to brown. Stir everything to combine.
  6. Ladle the soup among bowls and garnish with parmesan cheese and a drizzle of extra virgin olive oil.
  7. Enjoy!

Chef's Note

If you do not have day old or stale bread, dry out the cubed bread in a 350°F oven for 8-10 minutes on a rimmed baking sheet.