La Ribollita: Tuscan Style Minestrone Soup

A Bowl of La Ribollita © 2025 Tenzo's Kitchen LLC

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.