2 ratings



Literally meaning "twice boiled," ribollita is a traditional Italian soup originally made from leftover minestrone.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.