Ribollita Toscana is more than a soup—it’s a nourishing winter ritual. The kind of dish that fills the kitchen with the scent of garlic and rosemary, calling guests to linger around the table. When Mimi Thorisson shared her recipe for this classic Tuscan bread, bean, and vegetable soup in her new book A Kitchen in Italy, I knew I wanted to highlight it during this season of hosting. Mimi is our cover star for the Holiday issue of The EDIT, and this recipe captures the warmth, elegance, and ease she embodies so effortlessly.

A Soup That Feels Like Home

“This is a soup so thick you can hardly call it that,” Mimi writes. “Wherever you are in the world, having this old peasant dish will transport you to a farmhouse in Tuscany where you can sit by the fire, enjoy a glass of local wine, and listen to the wind gently tickling the olive trees outside.”

Ribollita translates to “reboiled,” a nod to its humble origins. It was traditionally made with leftover bread, beans, and hearty winter greens, then simmered again the next day for even more depth of flavor. The magic happens when the bread breaks down into the broth, creating a rich, velvety texture that’s unlike any other soup.

Perfect for Hosting

When friends and family are staying over, this is the recipe I want bubbling away on the stove. It’s simple to make, easy to double for a crowd, and even better the next day. A big pot of ribollita quietly does the work for you: it feeds everyone, warms the house, and invites slow moments around the table.

“This is really a meal on its own,” Mimi notes. “But if you’re planning to have a secondi, I suggest a small portion of this wonderful soup as it’s very filling.” Add a hunk of rustic bread and a glass of red wine, and dinner is done.

Tips for Making This Ribollita Toscana

1. Make it ahead.
Ribollita tastes best after resting overnight. The flavors deepen, the bread softens, and the soup becomes thick and luxurious.

2. Use good olive oil.
A generous drizzle of high-quality extra-virgin olive oil just before serving makes all the difference.

3. Don’t rush the bread.
Let it fully absorb the broth. The bread is what turns this from soup into something unforgettable.

4. Embrace flexibility.
No Tuscan kale? Use what you have—chard, cabbage, or other hearty greens. This is a peasant dish at heart.

Camille Styles EDIT vol 5 Cover Mimi Thorisson

EDIT VOL. 05

The Abundance Issue

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Tuscan Bread, Bean & Vegetable Soup (Ribollita Toscana)

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Author: Mimi Thorisson
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

“Wherever you are in the world, having this old peasant dish will transport you to a farmhouse in Tuscany where you can sit by the fire, enjoy a glass of local wine, and listen to the wind gently tickling the olive trees outside.”

Ingredients

3 cups / 750 g canned cannellini beans (or 10 ounces / 300 g dried beans, soaked overnight, rinsed

1 sprig of fresh rosemary

5 tablespoons / 75 ml extra-virgin olive oil, plus more for garnish 1 medium red onion, chopped

2 carrots, diced

2 celery ribs, diced

2 medium potatoes, peeled and diced

2 teaspoons fresh thyme leaves

14 ounces / 400 g canned peeled tomatoes, chopped

7 ounces / 200g Tuscan kale, chopped

7 ounces / 200g Swiss chard, chopped

7 ounces / 200g Savoy cabbage, chopped

7 cups / 1.6 liters vegetable stock, plus more as needed

4 slices stale rustic bread, crusts removed and cut into 1/2-inch /

1.25 cm pieces

Fine sea salt and freshly ground black pepper

Parmigiano Reggiano cheese, grated, for garnish

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Instructions

If using dried beans, in a large pot, combine the beans and rosemary with 1 quart / liter water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer gently until the beans are tender, 1 to 1½ hours. Remove half of the beans with a slotted spoon and add to a blender. Blend until you get a smooth and creamy paste. If using canned beans, add half of the beans to a blender until you get a smooth and creamy paste. Set aside.
In a large, heavy pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and sauté, stirring frequently, until softened and slightly caramelized, about 5 minutes.
Stir in the potatoes and thyme and cook until the potatoes are tender, 6 minutes more. Stir in the tomatoes and cook until they break down slightly, another 5 minutes.
Add the kale, Swiss chard, and cabbage and cook, stirring, until beginning to wilt, about 3 more minutes. Pour in enough vegetable stock about 6 cups / 1.4 liters) to completely cover the vegetables and stir to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, stirring occasionally, for about 30 minutes, adding more stock as needed to keep the vegetables covered and to create the desired consistency. Stir in the pureed bean paste and cook until the soup is thickened, 25 more minutes.
Add the bread to the soup.
Stir until the bread absorbs the liquid and starts dissolving, about 20 minutes more.
Stir in the whole beans and season with salt and pepper to taste, adding more stock if the soup seems too thick. Continue simmering until the soup has the desired thick consistency, about 10 minutes more.
Cover and leave to cool to room temperature. Refrigerate for at least 3 hours and up to overnight.
Reheat the soup gently before serving and adjust the seasoning if necessary.
Divide among serving bowls and top each serving with a drizzle of olive oil and grated Parmigiano Reggiano.

Cuisine: Italian

“A Kitchen in Italy” Text copyright © 2025 by Marie-France Thorisson Photography copyright © 2025 by Oddur Thorisson. Published by Clarkson Potter, an imprint of the Crown Publishing Group A division of Penguin Random House LLC.”