Ribollita is a classic Tuscan soup that warms both the heart and soul. This hearty dish, made famous by Italian cooking icon Lidia Bastianich, combines rustic vegetables and stale bread to create a comforting meal that’s perfect for chilly days. It’s a wonderful example of Italian cucina povera, where simple ingredients come together to make something truly special.
In this Ribollita recipe, we follow Lidia’s authentic approach, blending kale, beans, and seasonal veggies into a thick, flavorful stew. The magic lies in reheating the soup multiple times, allowing the flavors to deepen and the bread to absorb every bit of goodness. Whether you’re a seasoned cook or new to Italian cuisine, this recipe promises a satisfying and nutritious experience that brings a taste of Tuscany right to our table.
Ingredients
To craft an authentic Ribollita inspired by Lidia Bastianich, we gather a selection of robust ingredients that build layers of flavor. Here is the lineup of essentials that create the hearty, nourishing essence of this classic Tuscan soup.
Vegetables and Beans
Our foundation starts with fresh and pantry staples that provide texture and nutrition:
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bunch of Tuscan kale (cavolo nero), stemmed and chopped (about 4 cups)
- 1 small head of savoy cabbage, chopped (about 2 cups)
- 1 (15 oz) can of cannellini beans, drained and rinsed (or 1.5 cups cooked cannellini beans)
- 1 (15 oz) can of borlotti beans, drained and rinsed (optional)
Bread and Starches
Bread is pivotal for texture and tradition in Ribollita. We use dry, rustic Tuscan bread to soak up the rich broth:
- 4 cups day-old Tuscan bread, cut into cubes (stale or toasted works best)
- 1 medium potato, peeled and diced (optional for extra heartiness)
Herbs and Seasonings
The fragrant herbs and seasonings elevate the natural flavors without overpowering the dish:
- 2 teaspoons fresh rosemary, finely chopped
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt, to taste (start with 1 teaspoon)
- Freshly ground black pepper, to taste
Lidia Bastianich recommends balancing salt carefully as the bread absorbs flavors and saltiness during reheating.
Oils and Liquids
The oils and liquids bring the ingredients together into a luscious, velvety stew:
| Ingredient | Quantity | Notes |
|---|---|---|
| Extra virgin olive oil | 1/4 cup | For sautéing and finishing drizzle |
| Vegetable or chicken broth | 6 cups | Use low-sodium for control over salt |
| Water | 1 cup | To adjust soup thickness as needed |
| Tomato paste | 2 tablespoons | Adds richness and depth |
We recommend choosing extra virgin olive oil for its peppery aroma and authentic Tuscan flavor that enhances every spoonful.
This ingredient list sets us up to build Ribollita by Lidia Bastianich with that iconic blend of hearty vegetables, creamy beans, and rustic bread, all infused with fragrant herbs and luscious olive oil.
Equipment Needed
To successfully prepare Ribollita following Lidia Bastianich’s authentic approach, having the right equipment is essential for perfect texture and flavor development. Below is a detailed list of tools we recommend using throughout the cooking process.
| Equipment | Purpose |
|---|---|
| Large heavy-bottomed pot or Dutch oven | Ideal for slow simmering vegetables and beans evenly without burning |
| Wooden spoon | For stirring and gently folding ingredients without mashing |
| Chef’s knife | To chop vegetables precisely and quickly |
| Cutting board | A sturdy surface for safe and efficient vegetable prep |
| Measuring cups and spoons | For accurately adding broth, tomato paste, and olive oil |
| Colander | To drain and rinse canned beans or vegetables |
| Ladle | For serving the thick Tuscan soup |
| Soup bowls | For an authentic presentation of the hearty stew |
Additional Tips
- Use a heavy-bottomed pot to maintain consistent heat, which helps build the rich flavors essential to Ribollita.
- A wooden spoon avoids bruising leafy greens like kale and savoy cabbage, crucial for preserving texture.
- Accurate measurement tools ensure balance between broth, olive oil, and tomato paste, key to creating the stew’s velvety consistency.
By assembling this precise set of equipment, we create the perfect environment to replicate the cozy depth and rustic charm of Lidia Bastianich’s iconic Ribollita recipe.
Prep Work
A successful Ribollita recipe by Lidia Bastianich starts with thorough preparation. Let’s break down each step to ensure our ingredients work harmoniously, building layers of rich Tuscan flavor.
Preparing Vegetables
Begin by washing and chopping the vegetables uniformly for even cooking:
- Carrots: Peel and dice into ¼-inch cubes
- Celery stalks: Trim, wash, and slice thinly
- Onions: Peel and chop finely
- Garlic: Mince cloves thoroughly
- Tuscan kale and Savoy cabbage: Strip leaves from stems, wash well, then chop into bite-sized pieces
Uniform cuts help these rustic veggies release their natural sweetness and soften without becoming mushy, a key to the classic texture of Ribollita. Keep the herbs handy:
- Rosemary sprigs
- Bay leaves
- Fresh or dried thyme
These aromatics will infuse the broth during cooking, elevating the dish’s rustic charm.
Soaking and Cooking Beans (If Using Dried)
We prefer cannellini or borlotti beans for authenticity. If using dried beans, proper soaking and cooking is essential:
| Step | Instructions | Timing |
|---|---|---|
| Soaking | Cover beans with cold water (3x volume) | 8 to 12 hours (overnight) |
| Rinsing | Drain and rinse beans thoroughly | 2 to 3 minutes |
| Cooking | Simmer in fresh water, add bay leaf | 1 to 1.5 hours until tender |
| Salting | Add salt toward end of cooking | Last 15 minutes |
Note: Adding salt too early toughens the beans’ skins, so timing here is crucial. Using soaked and simmered beans instead of canned ensures superior texture and flavor in our Lidia Bastianich Ribollita.
Preparing the Bread
Stale Tuscan bread is indispensable for achieving the stew’s signature hearty consistency. Use bread that is at least 1 to 2 days old:
- Slice the bread into ½-inch thick pieces
- Remove any crust if extremely hard but keep most for authentic texture
- Dry the slices on a baking sheet at 300°F for 10-15 minutes to lightly toast if bread is too soft
To integrate the bread perfectly, it will be added during the final assembly. The bread absorbs the stew’s rich broth, thickening and melding textures beautifully.
“The stale bread is not a filler, but the soul of Ribollita,” as Lidia Bastianich often reminds us. Preparing it properly guarantees that rustic Tuscan heartiness in every spoonful.
Directions
Follow these precise steps to create an authentic Ribollita inspired by Lidia Bastianich. Each stage builds the rich, hearty flavors that define this beloved Tuscan soup.
Cooking the Soup Base
- Heat 3 tablespoons of extra virgin olive oil in a large heavy-bottomed pot over medium heat.
- Add 1 cup diced onions, 1/2 cup chopped celery, and 1/2 cup diced carrots. Sauté for about 8 minutes until the vegetables soften and the onions become translucent.
- Stir in 4 minced garlic cloves and cook gently for 1 minute until fragrant.
- Add 2 tablespoons tomato paste and cook, stirring constantly, for 2 minutes to deepen its flavor.
- Pour in 6 cups vegetable or chicken broth and bring the mixture to a simmer.
Combining Ingredients
- Add 2 cups chopped Tuscan kale and 2 cups chopped savoy cabbage to the pot.
- Stir in 2 cups cooked cannellini beans and, if using, 1 cup cooked borlotti beans.
- Season with 1 teaspoon dried rosemary, 2 bay leaves, 1 teaspoon dried thyme, and salt and black pepper to taste.
- Mix all well and allow the flavors to meld for the next step.
Simmering and Thickening
- Reduce heat to low, cover the pot with a lid slightly ajar, and simmer gently for 45 to 60 minutes.
- Stir occasionally with a wooden spoon to prevent sticking.
- Taste the soup and adjust seasoning as needed.
- Near the end of simmering, tear 8 ounces of stale Tuscan bread into chunks and fold them into the soup. Allow the bread to absorb the broth and thicken the stew, creating the signature rustic texture.
| Step | Time | Key Action |
|---|---|---|
| Sauté vegetables | 8 minutes | Softens and builds flavor |
| Cook garlic/tomato | 3 minutes | Enhances aroma |
| Simmer base | Until simmer | Prepares broth |
| Add greens and beans | – | Combines hearty ingredients |
| Simmer soup | 45-60 mins | Develops depth and thickens |
| Incorporate bread | Last 5 mins | Thickens and finalizes texture |
Reboiling the Ribollita (Final Cook)
- Let the soup cool slightly then refrigerate overnight or for at least 6 hours to deepen flavor.
- Before serving, reheat the soup over medium heat until it comes to a boil, hence “ribollita,” meaning reboiled in Italian.
- Stir gently and adjust seasoning once more.
- Serve hot drizzled with extra virgin olive oil and, if desired, sprinkled with freshly grated Parmesan cheese.
“Ribollita gains its character through slow melding and reheating, a true testament to Tuscan cucina povera.”
By carefully following these steps, we unlock the authentic hearty comfort and layered flavors that make Lidia Bastianich’s Ribollita a timeless classic.
Serving Suggestions
To truly enjoy Lidia Bastianich’s Ribollita, we recommend serving it hot with a drizzle of high-quality extra virgin olive oil to enhance its rich, earthy flavors. The soup’s thick texture and hearty ingredients make it a satisfying main course, especially during cool weather.
Ideal Accompaniments
- Crusty Bread: Serve with additional slices of toasted Tuscan bread or a rustic country loaf to soak up the flavorful broth.
- Fresh Herbs: Garnish with chopped fresh rosemary or thyme to add a bright herbal note.
- Cheese: Offer grated Parmesan or Pecorino Romano cheese at the table for guests to sprinkle on top, adding a salty contrast.
- Salad: Pair with a simple arugula or mixed green salad dressed lightly with lemon vinaigrette to balance the stew’s richness.
Beverage Pairings
| Beverage Type | Specific Recommendations | Reasoning |
|---|---|---|
| Red Wine | Chianti Classico, Sangiovese | Acidic and fruity notes complement the hearty vegetables and beans |
| White Wine | Vermentino, Pinot Grigio | Light and crisp to contrast the thick stew |
| Non-Alcoholic | Sparkling water with lemon | Cleansing and refreshing palate cleanser |
Presentation Tips
Serve Ribollita in wide, shallow bowls for easier spooning of the thick bread-stew mixture. For an authentic touch, sprinkle the soup with a thin layer of fresh bread crumbs toasted in olive oil for added texture. Finally, encourage guests to savor each spoonful slowly to appreciate the complex flavors developed through the slow cooking and reheating process.
As Ribollita is a rustic stew, its charm lies in casual family-style dining. We suggest serving it alongside bowls for sharing to capture the spirit of traditional Tuscan meals celebrated by Lidia Bastianich.
Make-Ahead Tips
Preparing Ribollita ahead of time is ideal for unlocking its deep, layered flavors. Here are our expert tips to ensure your dish shines, whether you make it a day or two in advance.
Refrigeration and Storage
- After cooking, allow the Ribollita to cool to room temperature.
- Transfer the soup to an airtight container to preserve freshness.
- Store in the refrigerator for up to 3 days.
- The soup’s flavors continue to meld, making reheating even more satisfying.
Reheating for Maximum Flavor
- Reheat Ribollita slowly over low to medium heat in a heavy-bottomed pot.
- Stir occasionally to prevent sticking and maintain a uniform texture.
- Add a splash of vegetable broth or water if the stew thickens too much during reheating.
- Reheating multiple times, as traditional Tuscan cooking suggests, enhances the taste and the soup’s characteristic creaminess.
Freezing Guidelines
| Step | Instruction |
|---|---|
| Cool | Allow soup to cool completely before freezing |
| Container | Use airtight, freezer-safe containers or heavy-duty freezer bags |
| Freeze Duration | Up to 3 months for best quality |
| Thawing | Thaw in the refrigerator overnight before reheating |
- Avoid freezing the soup with stale bread already added; instead, add fresh or previously torn stale bread only during final reheating to maintain the ideal texture.
Bread Integration Tips
- Use stale Tuscan bread for authentic texture.
- Add bread during the reheating process, not before freezing or storing.
- Incorporating bread last keeps the dish from turning mushy and preserves the distinct Ribollita character.
Flavor Enhancement Tips
“Ribollita tastes better the day after—it’s a perfect make-ahead dish.”
— Inspired by Lidia Bastianich’s philosophy
- Allow the soup to rest refrigerated overnight before serving.
- A final drizzle of high-quality extra virgin olive oil right before serving brightens and elevates the flavors.
- Garnish with fresh herbs or a sprinkle of aged Pecorino Romano cheese when reheating and serving.
By following these make-ahead tips we capture the traditional soul of Ribollita while making weeknight meals or entertaining easier and equally delicious.
Conclusion
Ribollita is more than just a soup—it’s a celebration of tradition, simplicity, and rich flavors that come together beautifully in every bowl. By embracing Lidia Bastianich’s authentic approach, we bring a true taste of Tuscany into our kitchens.
The slow simmering, the layering of fresh ingredients, and the magic of stale bread transform humble components into a comforting dish that nourishes both body and soul. Whether enjoyed fresh or reheated, Ribollita offers a satisfying meal perfect for any occasion.
We encourage you to try this timeless recipe and experience the warmth and depth of Tuscan cucina povera firsthand. It’s a dish that invites sharing, savoring, and creating lasting memories around the table.
Frequently Asked Questions
What is Ribollita and where does it originate from?
Ribollita is a traditional Tuscan soup made with vegetables, beans, and stale bread. It originates from Tuscany, Italy, and embodies the concept of cucina povera, or “poor cooking,” using simple, rustic ingredients.
What are the key ingredients in Lidia Bastianich’s Ribollita recipe?
The key ingredients include Tuscan kale, savoy cabbage, cannellini beans, stale Tuscan bread, carrots, celery, onion, garlic, tomato paste, extra virgin olive oil, herbs like rosemary and thyme, and vegetable or chicken broth.
Why is stale Tuscan bread important in Ribollita?
Stale Tuscan bread is essential as it thickens the soup and gives Ribollita its characteristic texture and heartiness. It’s considered the soul of the soup, absorbing the flavors and adding depth.
What equipment do I need to make Ribollita?
A large heavy-bottomed pot or Dutch oven is recommended for even simmering, along with a chef’s knife, cutting board, and measuring cups to ensure accurate preparation.
How long should Ribollita be cooked?
After sautéing the vegetables, the soup is simmered for 45 to 60 minutes to develop rich flavors before adding bread and reheating.
Can Ribollita be made ahead of time?
Yes, Ribollita improves in flavor when made ahead. Store it in airtight containers in the refrigerator for up to three days and reheat slowly, adding broth if needed.
How should Ribollita be served?
Serve hot with a drizzle of good extra virgin olive oil, optionally with fresh herbs, crusty bread, cheese, and a simple salad alongside to capture traditional Tuscan charm.
What drinks pair well with Ribollita?
Chianti Classico and Vermentino wines are excellent pairings, complementing the hearty, rustic flavors of Ribollita.
Why is Ribollita reheated multiple times?
Reheating Ribollita allows the flavors to meld and deepen, making the soup more flavorful and satisfying each time it’s warmed.
How do I prepare dried beans for Ribollita?
Dried beans should be soaked overnight and cooked properly before adding to the soup to ensure they are tender and fully cooked.