Ribollita is a traditional Tuscan peasant soup that originated as a way to reuse stale bread and leftover vegetables. The name means “reboiled,” referring to the practice of reheating the soup the next day, which deepens its flavor.

In Tuscany, ribollita typically includes cannellini beans, kale (or cavolo nero), carrots, celery, and stale bread. Some variations add potatoes or use different beans, but the core concept of a thick, bread‑thickened vegetable stew remains the same.

Ribollita is served hot in deep bowls, often drizzled with extra‑virgin olive oil and sprinkled with grated Parmesan. It is accompanied by rustic crusty bread, which can be dipped into the soup.

Ribollita is a comfort food enjoyed year‑round, especially during the colder months. It is also served at family gatherings and rustic holiday meals because it can be made in large batches and reheated.

Ribollita showcases the Italian philosophy of using humble, seasonal ingredients and turning leftovers into a nourishing, flavorful dish. Its thick, bread‑based texture sets it apart from broth‑based soups.

Common mistakes include over‑cooking the bread, which can turn mushy, and not seasoning the soup enough after reheating. Also, adding too much liquid at once can make the soup watery.

Adding olive oil and Parmesan just before serving preserves their bright flavors and prevents the cheese from melting completely, giving a pleasant texture contrast and a fresh finish.

Yes, ribollita improves with a day’s rest. Store it in an airtight container in the refrigerator for up to 4 days, then reheat gently and add fresh olive oil and Parmesan before serving.

Ribollita should be thick and hearty, with visible chunks of vegetables and beans, and a creamy, bread‑thickened broth. The surface should be glossy from the olive oil drizzle.

The soup is ready when the vegetables are tender, the beans are soft, and the broth has thickened enough to coat a spoon. A gentle simmer for about 30 minutes usually achieves this.

The YouTube channel Cookbook Divas, hosted by Carrie, focuses on plant‑based cooking, soup and stew explorations, and cookbook reviews, offering friendly, home‑cooking‑oriented tutorials.

Cookbook Divas emphasizes cozy, creative, and accessible plant‑based soups, often pairing them with simple bread or side recipes, and provides detailed book‑based recipe previews that other channels may not feature.