Pic of Ribollita (Tuscan bread soup)

Ribollita (Tuscan bread soup)

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Vegetarian mains

Ribollita (Tuscan bread soup)

Serves 6 1h 45 min
This thick, stewy soup is filling, cheap and delicious. Savoy cabbage or chard will work if you can't get cavalo nero or kale - just reduce the cooking time a bit. The flavours will intensify if you leave this in the fridge overnight then reheat it. Omit the Parmesan to make it vegan.


  • 2 garlic cloves, chopped
  • 5-6 celery stalks, chopped
  • 2-3 carrots, chopped
  • 2 medium onions, chopped
  • 2 tbsp olive oil
  • 400g tin tomatoes
  • 2 handfuls flat leaf parsley, chopped
  • 1kg cavolo nero or kale, stalks removed, leaves coarsely chopped
  • 150g cooked cannellini or borlotti beans
  • 1 loaf stale ciabatta or other dense, chewy white bread
  • olive oil, to finish
  • Parmesan, grated, to serve
  • salt and pepper
Image of Ribollita (Tuscan bread soup)


Prep time: 15 min
Cooking time: 1h 30 min
  • Step 1

    In a large saucepan gently fry garlic, celery, carrot and onion in the olive oil for about 30 minutes. Add the tomatoes and parsley and continue to cook for a further 30 minutes.
  • Step 2

    Then add the cavolo or kale and half the beans, with enough liquid to cover. Simmer for 30 minutes.
  • Step 3

    In a food processor, purée remaining beans, and return to the soup with enough boiling water to make the soup liquid. Add the torn up bread, a generous amount of good olive oil and season. Serve with grated Parmesan.

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