This Tuscan peasant dish gets added heartiness from crusty Italian bread, usually added the second day to stretch a pot of soup. The word ribollita means “reboiled.”

Serves: 6Hands-on: 20 minutesTotal: 1 hourDifficulty: Medium

Serves: 6


  • 4 oz. pancetta, diced small
  • 1 red onion, finely chopped
  • 1 leek, cleaned and chopped
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 1 Tbsp. tomato paste
  • 1 bay leaf
  • 6 cups chicken broth or water
  • 3 cups chopped kale
  • 3 cups cooked cannellini beans
  • 2 Tbsp. minced fresh basil
  • ⅓ cup extra virgin olive oil
  • 8 thick slices Italian bread
  • 2 Tbsp. chopped fresh basil
  • ¼ cup grated Parmesan cheese


  • In a large soup pot over medium-high heat, brown pancetta. Add onion, leek, carrots, and garlic; sauté 3 minutes.
  • Add tomato paste; cook, stirring constantly, 1 minute. Stir in bay leaf and broth or water. Bring to a boil; reduce heat to medium. Simmer 10 minutes.
  • Add the kale and beans to the broth. Continue to cook 30 minutes, stirring occasionally.
  • When soup is almost ready, brush a little olive oil on tops of bread slices; toast bread in oven until browned. Place a slice of toast in each serving bowl. Remove soup from heat; stir in remaining olive oil and the basil. Ladle ribollita over bread in bowls and serve immediately. Pass freshly grated Parmesan.