19/11/2025
Tuscan Ribollita Soup (Serves 4–6)
A traditional Tuscan soup made with vegetables, beans, and day-old bread. Thick, warming, and incredibly satisfying.
Ingredients
Base
2–3 tbsp olive oil
1 large onion, finely chopped
2 carrots, diced
2 celery sticks, diced
2–3 garlic cloves, crushed
1/2 small Savoy cabbage (or cavolo nero), shredded (optional)
1 medium potato, diced
2 tins (400g each) cannellini beans, drained
1 tin blended into a puree (or mash half with a fork)
1 tin left whole
1 litre vegetable or chicken stock
1 tin chopped tomatoes
Salt and black pepper
A pinch of chilli flakes (optional)
1–2 tsp dried thyme or Italian herbs
To Finish
200–300g stale crusty bread, torn into pieces
Extra olive oil
Fresh basil or parsley
Grated Parmesan (optional)
Instructions
1. Make the flavour base
Heat olive oil in a large pot over medium heat.
Add onion, carrots, celery. Sauté 10 minutes until softened.
Add garlic and cook 1 more minute.
2. Add vegetables and tomatoes
Stir in potatoes, cabbage.
Add chopped tomatoes and cook for 2–3 minutes.
3. Add stock and beans
Pour in the stock.
Add the blended cannellini beans (this thickens the soup) and the whole beans.
Season with herbs, salt, pepper, and chilli flakes.
Simmer 30–40 minutes until vegetables are tender.
4. Add the bread (the “ribollita” step)
Stir in chunks of stale bread and cook gently for another 10 minutes until thick and stew-like.
Adjust seasoning.
5. Serve
Drizzle generously with good olive oil.
Top with fresh herbs and a sprinkle of Parmesan if you like.
Tips & Variations
Traditional ribollita is even better reheated the next day — “ribollita” literally means reboiled.
Swap cannellini beans for butter beans if needed.
Add leftover roast chicken for protein.
For a lighter soup, use less bread.
If you like, I can also give you:
A quick 30-minute version
A higher-protein or lower-calorie adaptation
A shopping list
