Published by Harmony Books

This image courtesy of Joseph DeLeo

Ribollito is Italian for reboiled. In this quick-to-make soup, you add mashed, already cooked beans-hence, the name. This addition not only thickens the soup but turns it into an extraordinarily hearty, stick-to-the-ribs soup.

6 servings



Total Timeunder 1 hour

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch

Type of Dishsoup


  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped (about ½ cups)
  • 4 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 celery ribs, coarsely chopped (about 1/3 cups)
  • 2 carrots, coarsely chopped (about 1 cup)
  • 2 cups tomato puree
  • 4 cups cooked white beans, drained
  • 4 cups water
  • 1 large yellow squash, coarsely chunked (about 2 cups)
  • Salt and freshly ground black pepper to taste
  • ¾ cup freshly grated Parmesan cheese, plus additional for the table


  1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion and saute until softened, about 5 minutes. Stir in the garlic, parsley, thyme, and rosemary and cook an additional minute. Stir in the celery, carrots, and tomato puree.

  2. In a bowl, using a fork or in a food processor, mash 1 cup beans. Add the mashed beans and the water to the saucepan. Bring to a boil, reduce heat, and simmer, covered, 15 minutes.

  3. The recipe can be made ahead until this point. Refrigerate until ready to continue.

  4. Add squash and remaining 3 cups beans. Simmer 10 minutes. Remove from heat, season with salt and pepper, stir in Parmesan cheese, and let stand a few minutes before serving. Serve with additional Parmesan cheese at the table, if desired.


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