Ribollita Toscana
Reheated bread, cannellini and cavolo nero soup
Tuscan ribollita with cannellini beans, cavolo nero, savoy cabbage and stale unsalted bread, cooked again after an overnight rest.
Plus 12 hrs for overnight refrigerated rest; included in the total time below.
Tuscany
The regional version.
Tuscan bread-and-bean ribollita with cavolo nero and a second cooking the following day.
- Cannellini and cavolo nero anchor the Tuscan soup.
- Stale unsalted bread thickens it without cream.
- The rested soup is cooked again, giving ribollita its identity.
Technique: reheated bread, cannellini and cavolo nero soup
The overnight rest is part of this version, not omitted from the total time. Cool safely in shallow containers and refrigerate; do not leave a large pot out overnight.
Ingredient notes & swaps
- Unsalted country bread is closest to Pane Toscano; salted bread needs less added salt.
The recipe
Ribollita Toscana
Includes 12 hrs for overnight refrigerated rest.
Ingredients
Main
Method
- 1
Mash half the beans with a little bean water. Soften onion and garlic in 40 ml oil for 5 minutes.
- 2
Add carrots, celery, potato and both cabbages. Stir in tomato paste and bean water and simmer for 40 minutes.
- 3
Add mashed beans and simmer 20 minutes, stirring the bottom. Add whole beans and cook 10 minutes more.
- 4
Fold in bread and simmer for 10 minutes until it absorbs the broth. Season and cool promptly in shallow containers.
- 5
Refrigerate overnight. The next day, return the thick soup to a pot with a little water as needed.
- 6
Reheat thoroughly for about 10 minutes, stirring so the bottom does not catch. Finish with the remaining olive oil.
The version on this page
Tuscan bread-and-bean ribollita with cavolo nero and a second cooking the following day.
- Cannellini and cavolo nero anchor the Tuscan soup.
- Stale unsalted bread thickens it without cream.
- The rested soup is cooked again, giving ribollita its identity.
Cooking it well
The overnight rest is part of this version, not omitted from the total time. Cool safely in shallow containers and refrigerate; do not leave a large pot out overnight.
Serving and planning
Serve thick in warm bowls with raw olive oil and pepper. Use cooked bean weight, not the same weight of dried beans.
Allow 720 additional minutes for overnight refrigerated rest. This is included in the total recipe time, alongside active preparation and cooking.
Ingredient alternatives
Unsalted country bread is closest to Pane Toscano; salted bread needs less added salt.
Explore the Italian regional cooking guide for related dishes and pantry notes.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 3 days.
Freezing
Freeze cooked portions for up to 2 months; thaw overnight in the refrigerator. Fresh pasta, vegetables and cheese can soften after thawing.
Reheating
Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.
Keep cooking
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