4.2 from 21 votes
Ribollita Recipe
A delicious hearty Tuscan soup filled with vegetables, cannellini beans, and Tuscan bread to fill you up on a cold winter's day.
Prep Time
5 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 15 mins
Servings: 4 people
Calories: 677 kcal
Course:
Main Course , Soup
Cuisine:
Italian
Ingredients
- 1 celery stick
- 1 onion
- 300 grams black Tuscan kale
- 400 grams carrots
- extra virgin olive oil for soffritto + drizzling
- 1 savoy cabbage
- 500 grams cannellini beans canned
- 500 grams potatoes
- 200 grams peas
- 4-5 zucchinis medium size
- 500 grams stale Tuscan bread
- 300 grams tomato puree or 3 peeled tomatoes
- fresh parsley as desired
- salt
- black pepper
Instructions
- Cut the onion, celery, and carrots into very small pieces to make the "soffritto" base for the soup.
- In a large pot, heat the olive oil and saute the onion, celery and carrots over medium heat Once softened, add the black kale and the savoy cabbage.
- As soon as the cabbage begins to to cook, add the tomato puree, canned tomatoes or peeled tomatoes, then potatoes, chopped zucchini and peas.
- Now add the cannellini beans and add salt, black pepper and adjust seasoning and herbs as desired such as parsley, fresh thyme, bay leaf, and cook stirring occasionally over low heat for about 1 hour, then turn off.
- Slice the bread into thin slices. Place a layer of bread in the bottom of a soup tureen or a large deep bowl. Then alternate between pouring the cooked vegetables and a layer of bread until you have filled the tureen. You can remove the bay leaves if you added them.
- Cover and let sit for 20 minutes.
- After resting, the soup is ready to serve. Remove a portion of the soup and serve in individual bowls with a sprinkling of Parmesan cheese if desired.
- As mentioned previously, we'd like to remind you that the soup is even better reheated the following day!
- Don't forget to add a drizzle of olive oil before eating this scrumptious comfort food.
Cup of Yum
Nutrition Information
Serving
100g
Calories
677kcal
(34%)
Carbohydrates
128g
(43%)
Protein
35g
(70%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
1g
Trans Fat
0.04g
Sodium
1080mg
(45%)
Potassium
2314mg
(66%)
Fiber
31g
(124%)
Sugar
30g
(60%)
Vitamin A
27658IU
(553%)
Vitamin C
211mg
(234%)
Calcium
605mg
(61%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 677
% Daily Value*
| Serving | 100g | |
| Calories | 677kcal | 34% |
| Carbohydrates | 128g | 43% |
| Protein | 35g | 70% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Sodium | 1080mg | 45% |
| Potassium | 2314mg | 49% |
| Fiber | 31g | 124% |
| Sugar | 30g | 60% |
| Vitamin A | 27658IU | 553% |
| Vitamin C | 211mg | 234% |
| Calcium | 605mg | 61% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.