Name: Classic Ribollita: Hearty Tuscan Bread and Vegetable Soup
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Italian cuisine
Ingredients: 500 g stale tuscan bread (cut into 1-inch cubes); 250 g dried cannellini beans (soaked overnight and cooked until tender, or 2 cans (15oz each) drained and rinsed); 200 g kale (tough stems removed, roughly chopped); 300 g savoy cabbage (quartered, core removed, roughly chopped); 2 pcs carrots (diced); 2 pcs ribs of celery (diced); 1 pcs large onion (diced); 3 pcs cloves garlic (minced); 400 g crushed tomatoes (canned); 1.5 l vegetable broth (or chicken broth); 4 tbsp extra virgin olive oil; 1 pcs rosemary sprig; salt (to taste); black pepper (freshly ground, to taste)

Ribollita

Prep: 30 min • Cook: 90 min. A faithful rendition of the iconic Tuscan soup, featuring reboiled stale bread, cannellini beans, kale, savoy cabbage, and other seasonal vegetables, simmered to a thick, satisfying stew.

Preparation time: 30 min
Cooking time: 1 hr 30 min
Total time: 2 hrs
Servings: 6
Course: Soup
Complexity: Medium

Units:

Scale:

Ingredients

18oz stale tuscan bread(cut into 1-inch cubes)
9oz dried cannellini beans(soaked overnight and cooked until tender, or 2 cans (15oz each) drained and rinsed)
7oz kale(tough stems removed, roughly chopped)
11oz savoy cabbage(quartered, core removed, roughly chopped)
2 pcs carrots(diced)
2 pcs ribs of celery(diced)
1 pc large onion(diced)
3 pcs cloves garlic(minced)
14oz crushed tomatoes(canned)
1 3/5 qt vegetable broth(or chicken broth)
4 tbsp extra virgin olive oil
1 pc rosemary sprig
salt(to taste)
black pepper(freshly ground, to taste)

Instructions

Soup Preparation

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté until softened, about 8-10 minutes.
Add minced garlic and cook for 1 minute more until fragrant.
Stir in the chopped savoy cabbage and cook until it begins to wilt, about 5 minutes.
Add the crushed tomatoes, vegetable broth, cooked cannellini beans (reserving some for garnish if desired), and the rosemary sprig.
Bring the soup to a boil, then reduce heat, cover, and simmer for at least 45 minutes, or until vegetables are very tender.
Remove the rosemary sprig. Stir in the chopped kale and the cubed stale bread. Cook, stirring occasionally, until the bread has absorbed liquid and softened, about 15-20 minutes. The soup should be very thick.
Season generously with salt and freshly ground black pepper to taste.

Serving

Ladle the ribollita into bowls. Drizzle with extra virgin olive oil and garnish with reserved cannellini beans, if using.

Nutrition

Servings: 6
Serving size (imperial): 17 fl oz

Nutrient	Per serving	Per 100 ml	Total (6 servings)
Calories	380.5 kcal	76.1 kcal	2,283 kcal
Protein	15.2 g	3 g	91.2 g
Fat	12.1 g	2.4 g	72.6 g
Carbs	55.8 g	11.2 g	334.8 g

Tips

Soaking dried beans overnight is crucial for tenderness; consider cooking them ahead of time in batches.
The longer the ribollita simmers after adding the bread, the thicker and more integrated the flavors become.
Serve hot, garnished with a drizzle of good quality extra virgin olive oil for an authentic Tuscan touch.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…

Ingredients

18oz stale tuscan bread(cut into 1-inch cubes)
9oz dried cannellini beans(soaked overnight and cooked until tender, or 2 cans (15oz each) drained and rinsed)
7oz kale(tough stems removed, roughly chopped)
11oz savoy cabbage(quartered, core removed, roughly chopped)
2 pcs carrots(diced)
2 pcs ribs of celery(diced)
1 pc large onion(diced)
3 pcs cloves garlic(minced)
14oz crushed tomatoes(canned)
1 3/5 qt vegetable broth(or chicken broth)
4 tbsp extra virgin olive oil
1 pc rosemary sprig
salt(to taste)
black pepper(freshly ground, to taste)

Instructions

Soup Preparation

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté until softened, about 8-10 minutes.
Add minced garlic and cook for 1 minute more until fragrant.
Stir in the chopped savoy cabbage and cook until it begins to wilt, about 5 minutes.
Add the crushed tomatoes, vegetable broth, cooked cannellini beans (reserving some for garnish if desired), and the rosemary sprig.
Bring the soup to a boil, then reduce heat, cover, and simmer for at least 45 minutes, or until vegetables are very tender.
Remove the rosemary sprig. Stir in the chopped kale and the cubed stale bread. Cook, stirring occasionally, until the bread has absorbed liquid and softened, about 15-20 minutes. The soup should be very thick.
Season generously with salt and freshly ground black pepper to taste.

Serving

Ladle the ribollita into bowls. Drizzle with extra virgin olive oil and garnish with reserved cannellini beans, if using.

Nutrient

Per serving

Per 100 ml

Total (6 servings)

Calories

380.5 kcal

76.1 kcal

2,283 kcal

Protein

15.2 g

3 g

91.2 g

Fat

12.1 g

2.4 g

72.6 g

Carbs

55.8 g

11.2 g

334.8 g

Tips

Soaking dried beans overnight is crucial for tenderness; consider cooking them ahead of time in batches.

The longer the ribollita simmers after adding the bread, the thicker and more integrated the flavors become.

Serve hot, garnished with a drizzle of good quality extra virgin olive oil for an authentic Tuscan touch.