Ribollita soup is a Tuscan classic and it is one of my favorites.  It is so simple to do and super cheap to make.  In fact it is the perfect use for day old bread. My recipe has kale and beans but you can substitute other veggies that you might have on hand. 

And I love to drizzle on some really good extra virgin olive oil right before serving. Stay tuned for the release of my very own Extra Virgin Olive Oil from the olive trees at my home in Italy!

Ribollita (Serves 5)


½ Cup Olive Oil, plus extra for croutons 

6 Garlic Cloves

1 Red Onion (7 oz.), diced

3 Celery Stalks (4 oz.), diced

3 Carrots (7 oz.), peeled and diced

¼ Tsp. Red Pepper Flakes

2 Tsp. Salt

1 Tsp. Pepper

1 Can Whole Tomatoes (28 oz.)

1 Can Cannellini Beans (14 oz.), drained and rinsed

4 Cups Water

1 Pecorino Romano Cheese End

2 Sprigs Fresh Rosemary

1 Bunch Fresh Kale- chopped

10 oz. Day Old Bread, use your hands to break it into 1 ½ inch pieces (Should be around 6 cups of the the bread pieces)

Grated Pecorino Romano to serve


Preheat the oven to 400 degrees.

Heat ½ cup olive oil in a pan and add the garlic, red onion, celery and carrots.  Saute for about 10 minutes on low.

Strain the tomatoes from their juices.  Keep the juice separate and chop up the whole tomatoes into tiny pieces.

Add in the chopped tomatoes and mix.  Let the tomatoes cook down for about 8 minutes.

Season with red pepper flakes, salt and pepper. Continue to saute until the veggies are tender. 

Then add water, tomato juices, Pecorino end and rosemary sprigs and bring to a simmer.

In the meantime, take 3 cups of the bread and toss with olive oil on a baking sheet and toast until crispy in the oven.

Add the beans and the chopped kale to the soup and cook until the kale is wilted and cook thru.  

Add the rest of the bread to the soup and combine. Cook for 3 more minutes. Serve the soup topped with the crispy bread, a drizzle of olive oil and grated Pecorino Romano 

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