Italian · Lunch · Dinner
Ribollita
A hearty Tuscan soup of cannellini beans, cavolo nero, cabbage and vegetables, thickened with chunks of day-old wholemeal bread until it is rich, spoonable and deeply comforting.
- Prep
- 25 min
- Cook
- 65 min
- Total
- 90 min
- Serves
- 6
Calories come from: Carbs 62% · Fat 20% · Protein 18%
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Ingredients
For 6 servings- 2 tbsp27 gextra virgin olive oil
- 1 large150 gonion, diced
- 2 medium120 gcarrots, diced
- 2 stalks80 gcelery, diced
- 4 cloves12 ggarlic, sliced
- 1 medium170 gpotato, peeled and diced
- 1 can (400 g)canned diced tomatoes, no salt added
- 1 large bunch300 gcavolo nero (lacinato kale), stems removed, shredded
- 1/4 head200 gsavoy cabbage, shredded
- 2 cans (480 g drained)canned cannellini beans, drained and rinsed
- 2 cups480 gvegetable broth
- 4 cups960 gwater
- 1 sprigfresh rosemary
- 1 tspdried thyme
- 1/4 tspred pepper flakes (optional)
- 1/4 tspsalt
- 1/2 tspblack pepper, ground
- 4 thick slices200 gday-old wholemeal bread, torn into chunks
Steps
- 1
Heat 1 tbsp of the olive oil in a large heavy pot over medium heat.
- 2
Add the onion, carrots and celery and cook gently for 10 minutes, stirring, until soft.
- 3
Stir in the garlic, rosemary, thyme and red pepper flakes (if using) and cook for 1 minute.
- 4
Add the potato and canned tomatoes and simmer for 5 minutes.
- 5
Add the cabbage and cavolo nero a handful at a time, stirring until they wilt.
- 6
Mash half the beans with a fork and stir them into the pot with the whole beans.
- 7
Pour in the broth and water, add the salt and pepper, and bring to a boil.
- 8
Lower the heat, cover partly and simmer for 40 minutes until the vegetables are very tender.
- 9
Remove the rosemary stem and stir in the bread chunks.
- 10
Turn off the heat and let the soup rest for 10 minutes so the bread soaks up the broth.
- 11
Reheat gently for 5 minutes, stirring, until thick; taste and add a pinch more pepper if needed, and a splash of water if too dense.
- 12
Serve in bowls with the remaining 1 tbsp olive oil drizzled over the top.
Swaps, storage and make-ahead
Swaps
- For a vegan bowl, use a bread labelled vegan (no milk, butter or honey) and check that your vegetable broth is labelled vegan too.
- For a gluten-free version, swap the wholemeal bread for a gluten-free loaf and use a broth labelled gluten-free.
- If you can't find cavolo nero, use curly kale or Swiss chard in the same amount.
- For a lighter, less dense soup, use 2 slices of bread instead of 4 and add an extra handful of greens.
Storage
Cool and refrigerate within 2 hours in a covered container and eat within 3 to 4 days, reheating until steaming hot and adding a splash of water as it thickens further. You can freeze it for up to 3 months, though the bread turns softer and mushier after thawing.
Make ahead
Ribollita is traditionally reheated, so you can make the soup a day ahead and refrigerate it, then reheat gently with a little water. Alternatively, cook the soup without the bread up to 3 days ahead and stir in the bread when reheating.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenCelery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (597 g) | Per 100 g | |
|---|---|---|
| Calories | 302 kcal | 51 kcal |
| Protein | 14.1 g | 2.4 g |
| Carbohydrates | 49 g | 8.2 g |
| of which sugars | 7.5 g | 1.3 g |
| Fiber | 12.2 g | 2 g |
| Fat | 7.1 g | 1.2 g |
| of which saturated | 1.1 g | 0.2 g |
| Sodium | 834 mg | 140 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
