Tuscan Ribollita With Summer Vegetables Recipe

A Parmesan-enriched soup thickened with stale bread uses all the summer produce.

A spoonful of ribollita made with summer vegetables lifted closer to the camera. A bowl of the soup is in the background.

Serious Eats / J. Kenji Lopez-Alt

Why It Works

  • Bread thickens and enriches this traditional Tuscan dish.
  • A variety of vegetables create a deep, rich, flavorful soup.
  • You can control the final consistency by leaving the stew more brothy, or cooking it down to a thicker porridge. The porridge can then be sautéed into a savory pancake.

I have two related problems, but bear with me, because they are about as trivial as problems come.

The first is too many vegetables. I take my daughter to the San Mateo farmers' market every Saturday morning, and despite repeated advice to the contrary, I usually do it on an empty stomach. Bad mistake. I wind up buying far more produce than our small family can eat within a week, which means I'm constantly trying to figure out ways to pack more vegetables into a single meal.

The second is too much bread. My neighbors down the road run a bakery called Backhaus and my wife and I have a delivery subscription. Every Thursday, there's a new loaf of incredible bread waiting for us on the doorstep. We eat it fresh for the first few days, but figuring out what to do with the remaining chunk of stale bread after that is a weekly problem that I'm constantly trying to find creative ways to solve.

Then Daniel went ahead and solved both of those problems for me. The solution? An Italian soup called ribollita. Actually, it's an Italian stew. Or actually, an Italian pancake. It's all three of those things, depending on how long you cook it.

In Daniel's recipe, he makes the hearty soup by sautéing aromatic vegetables, then simmering squash, kale, and cannellini beans in some water before adding chunks of stale bread and cooking it all down until the bread thickens up the broth. But there's absolutely no reason to stick with squash, beans, and other winter vegetables. In fact, Daniel spells it out for us in his own recipe:

Let me stop here to point something out: In my recipe, I give a precise list of ingredients and quantities. Please, please don't make the mistake of thinking you need to adhere to that list. This kind of soup is practically begging for variation. Add vegetables that you like, add vegetables that are in season, make it up, invent, improvise: You really, really can't go wrong. I always try to use some combination of the most basic aromatics, such as onion and/or its close relatives, like leeks and shallots, plus garlic, carrot, maybe celery. But beyond that, go wild! (And frankly, if you hate garlic, carrots, or celery, by all means leave them out.)

Taking his advice to heart, I decided to make a more summery version with one of my farmers' market hauls.

Collage of ribollita being made in a soup pot: aromatics are sweated, water and a Parmesan rind are added, then greens and bread.

Serious Eats / J. Kenji López-Alt

I start the same way he does, by sautéing garlic, onions, leeks, carrot, and celery, along with a few stems of rosemary or thyme in a good amount of olive oil. And by "good amount" I mean "an amount appropriate for sautéing a whole lot of vegetables," not good in any calorie-counting sense of the word. A few tablespoons at least to start off, and a drizzle here and there if the pot ever starts to look dry or the vegetables stick at all. You can remove the leaves from the rosemary and thyme and chop them up, but I find it much easier just to throw the sprigs in whole and worry about fishing out the stems before serving. To punch up the flavor a little, I also add a spoonful of tomato paste.

Next I top it all off with water, then dump in my vegetables—summer squash, zucchini, green beans, and spinach—along with a couple bay leaves, a handful of chopped fresh basil leaves, and a Parmesan rind to help deepen the flavor. After simmering the vegetables until tender, I add my cubed bread.

Incidentally, there's no reason to wait for your bread to stale before making this soup. I happen to always have some stale bread on hand so it makes sense, but if you want that ribollita right now, a fresh loaf from the shop will work just fine and will actually shave a few minutes off of cooking.

Now comes the easiest part: simmer everything until it's done. How do you know it's done? Well honestly, it doesn't matter. It's totally up to you.

You wanna talk about foolproof recipes? Ribollita's about as foolproof as they come. It's okay if you don't use all the ingredients. It's okay if you add other vegetables. It's okay if you undercook it. Heck, you can't even really overcook it. Cook it down past soup stage and it becomes a delicious stew. Cook it past stew stage and you can transfer it to a skillet and fry it up like a pancake (really!). Don't want a pancake? That's ok, just add a little more liquid and it's still good to serve.

A bowl of ribollita made with summer vegetables, showered with Parmesan and black pepper.

Serious Eats / J. Kenji Lopez-Alt

I finish it all off with some grated Parmesan, more extra-virgin olive oil, and freshly ground black pepper before serving.

By the way, if you want to make sure your farmers' market trips are a little more frugal, I heartily recommend eating a bowl of ribollita before you go, because it certainly won't leave you hungry.

June 2017

Recipe Facts

Active: 30 mins
Total: 45 mins
Serves: 6 to 8 servings

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  • 3 tablespoons (45ml) extra-virgin olive oil, plus more as needed

  • 3 medium cloves garlic, thinly sliced

  • 1 medium yellow onion, thinly sliced (about 8 ounces; 240g)

  • 1 large leek, white and light green parts only, diced (about 13 ounces; 370g)

  • 2 large carrots, peeled and diced (about 12 ounces; 340g)

  • 3 large celery stalks, diced (about 8 ounces; 240g)

  • 2 to 3 sprigs fresh rosemary or thyme

  • Kosher salt

  • 1 tablespoon tomato paste (15ml)

  • Water

  • 2 bay leaves

  • 1 chunk Parmigiano-Reggiano rind, about 2 inches squared (optional)

  • 2 medium zucchini, cut into bite-size pieces (about 8 ounces; 240g)

  • 2 medium summer squash, cut into bite-size pieces (about 8 ounces; 240g)

  • 8 ounces green beans, cut into 1-inch pieces (about 240g)

  • 4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves; 115g)

  • 1 cup roughly chopped fresh basil leaves (about 1 ounce; 30g)

  • Freshly ground black pepper

  • 1/4 pound (110g) fresh or stale rustic crusty bread, cut into 1-inch cubes

  • Freshly grated Parmigiano-Reggiano, for serving (optional)


  1. In a large Dutch oven or soup pot, heat olive oil over medium-low heat with garlic. Cook, stirring, until garlic is fragrant and very lightly golden. Add onion, leek, carrots, celery, and rosemary or thyme sprigs. Season gently with salt and cook, stirring, until the vegetables are fully softened but not browned, about 10 minutes, adding more oil as necessary if the pot looks dry.

    Sweated onions, leeks, carrot, and celery in a soup pot. Water is being added.

    Serious Eats / J. Kenji López-Alt

  2. Add tomato paste and stir until it is incorporated, about 30 seconds. Add 6 cups of water, bay leaves, Parmesan rind, zucchini, summer squash, green beans, spinach, and basil. Bring to a simmer and cook, stirring frequently, until the vegetables are fully tender, about 10 minutes. Season to taste with salt and pepper.

    Zucchini, green beans, squash, spinach, and basil are added to the soup.

    Serious Eats / J. Kenji López-Alt

  3. Add bread, stir well, and simmer until bread is very soft and breaking down, about 15 minutes. Add water, 1/2 cup at a time, if soup becomes too thick and dry.

  4. Season again with salt, pepper, and a generous shaving of Parmesan (if using). The soup can be served at varying consistencies: more wet and brothy, like a thick, chunky soup, or cooked down until thickened like a porridge. Once reduced to a thick porridge, you can ladle some of it into a small (8-inch) nonstick skillet with 1 tablespoon oil and cook over medium-high heat, stirring frequently, until it coalesces into a dense mass; it will eventually take the shape of a pancake. (If your flipping skills are good, you can flip it to serve it browned side up.) Slide it onto a plate. To serve at any consistency, discard bay leaves, rosemary or thyme sprigs, and Parmesan rind, drizzle with fresh olive oil and top with freshly ground black pepper and more grated cheese (optional).

    Parmesan is grated into the soup with a microplane.

    Serious Eats / J. Kenji López-Alt

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Nutrition Facts (per serving)
159 Calories
6g Fat
24g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 159
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 456mg 20%
Total Carbohydrate 24g 9%
Dietary Fiber 5g 19%
Total Sugars 8g
Protein 4g
Vitamin C 17mg 87%
Calcium 128mg 10%
Iron 2mg 14%
Potassium 575mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)