La Ribollita: Tuscan Style Minestrone Soup
- Edward Higgins
- Dec 19, 2025
- 1 min read
La Ribollita soup, a cornerstone of Tuscan "cucina povera" (peasant cooking), originated from the practical necessity of rural life where nothing was allowed to go to waste. This "reboiled" soup was traditionally prepared by reheating leftover soup from the previous day, layered with stale, crusty bread to create a hearty, porridge-like consistency. Its humble beginnings reflect a time when resourcefulness was a survival skill, turning simple, seasonal staples like cannellini beans, kale, and day-old bread into a dish that provides "elegant sufficiency" without the need for expensive ingredients.
This tradition of making the most of every scrap aligns perfectly with the Buddhist principle of mottainai, or mindful resourcefulness and respect for the potential of all things. In shōjin ryōri, utilizing every ingredient fully is an expression of gratitude and compassion for the planet, the life force inherent in the food, and the effort that works the planet to make the food available to us. By embracing the "reboil" of La Ribollita, we honor the journey of our food and find stillness in the kitchen through the simple, meditative act of preparing a meal that is both good for you and good for the planet.
There are countless variations on La Ribollita. This one is based upon the recipe that I learned from my mentor, Marco Canora, while working with him at Hearth and Insieme restaurants back in NYC. It was adapted to what I had on hand, and—once you learn the basic idea presented in this recipe—I encourage you to play around and do the same.
1
Storage
The soup will keep in the refrigerator for 2-3 days. Ribollita is even better when you cool it down and reheat it the next day after the flavors have come together.
2
Substitutions
The soup is all about eliminating waste—leftover food, money, and time. It was born from necessity, and the resourcefulness of the Tuscan cook's that have prepared it for ages. There are "classic" recipes, but don't let that distract you. Think of La Ribollita as a process, not a dish. You almost can't go wrong with any additions, so use what you have on hand.
Notes
1
SOAKING THE BEANS. Combine the beans and water in a large bowl. You want 1-2" of water covering the beans so that they remain fully submerged even as they rehydrate and absorb the water. Cover the pot and set aside for a minimum of twelve hours. If time is short, you can quick-soak by boiling them for 2-3 minutes, turning off the heat, covering, and soaking for 1 hour.
2
COOKING THE BEANS. In a deep pot, heat the Olive Oil (30 grams). Add the smashed Garlic and Sage, cooking for 1-2 minutes to infuse the oil. Pour the soaked beans along with the soaking liquid into the pot. Bring the beans to a rolling boil, then reduce the heat and skim any foam that rises to the surface. Cover the beans with a cartouche (paper lid) and simmer for 1 hour, or until the beans are creamy and tender. Remove half of the cooked beans from the bean pot, making sure to reserve the cooking liquid. Use a potato masher or immersion blender to make a coarse purée with the removed beans and remaining cooking liquid. This helps achieve a creamy texture without dairy.
3
MAKING THE SOUP. In a separate pot, heat 30 grams of Olive Oil. Add the diced Onion, Carrot, and Celery. Cook the vegetables for 5–7 minutes, stirring to prevent sticking, until they soften. Season to taste as you cook. Once the vegetables are tender, stir in the chopped Napa Cabbage and cook until wilted. Stir in the Tomato Paste (or fresh/canned tomatoes) and cook for 10-15 minutes. Add the reserved whole beans and the purée back to the vegetable pot and stir to combine. Stir in the chopped sage leaves (see video), honoring the Ichibutsu Zentai principle of using everything. Reduce the heat to a steady simmer and cook for 1 hour longer to allow the flavors to come together.
4
HOW TO SERVE. Tear the day-old bread into bite-sized pieces. In a soup bowl, add half of the torn bread, then ladle a serving of the hot soup on top. Repeat with a second layer of bread and soup. Finish the soup with a generous drizzle of high-quality Extra Virgin Olive Oil.
Instructions
280 grams Dried beans
1000 grams Water (to cover)
30 grams Olive oil
15 grams Garlic cloves
3 grams Fresh sage
Sea salt to taste
For the Beans
1 recipe Cooked beans (from above)
30 grams Olive oil
200 grams Carrot
100 grams Onion
100 grams Celery
50 grams Tomato paste
500 grams Napa cabbage
Sea salt to taste
To Make the Soup
25 grams Day-old bread (per serving)
Extra virgin olive oil to taste
Freshly cracked black pepper (optional)
To Serve
La Ribolitta: Tuscan Style Minestrone
Eiten
This classic Italian "reboiled" soup is the ultimate reflection of the Buddhist philosophy of Mottainai (regret over waste). It transforms humble, inexpensive ingredients—like day-old bread and bean cooking liquid—into a rich, creamy, and deeply nourishing plant-based meal.
Servings :
8
Calories:
~400
Prep Time
30 min
Active Cook Time
30 min
Passive Cook Time
60 min
Total Time
2 hrs (not including bean soaking time)
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