Staff Writer

Caroline Wright


Literally meaning "twice boiled," ribollita is a traditional Italian soup originally made from leftover minestrone. It is perfect as its own creation, however, after one taste you can absolutely see why it is no longer simply finding a use for the contents of your fridge.

Thickened with slices of bread, this soup feels like it’s wrapping your stomach in a thick, Grandma-knit wool scarf with every bite. To say it "hit the spot" when I ate it would be an understatement. I was shocked I’d ever survived a winter without it, frankly. After your first bowl of this simple, aromatic vegetable stew, you’ll wonder the same thing.

See all stew recipes.


  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, peeled and chopped
  • 1 bunch broccoli rabe, cut into 1-inch pieces
  • 1 cup dried white beans, soaked overnight
  • 4 sprigs fresh thyme
  • One 14.5-ounce can whole tomatoes in juice, crushed with hands
  • 4 thick slices country bread, toasted if desired


Heat oil in a Dutch oven over medium heat; add next 3 ingredients. Cook 10-12 minutes, stirring often, or until vegetables have softened. Stir in next 5 ingredients with 8 cups water; bring to a boil. Cover and transfer to a preheated 350 degree oven.

Bake 1 ½ hours or until beans are tender. Submerge bread in soup; return pot to oven for 30 minutes more.

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.