Ribollita (Tuscan bread soup)

A thick, rustic Tuscan soup: cavolo nero, white beans and vegetables, thickened with stale bread. Nourishing and good for avoiding waste, it is a complete, comforting winter dish.

Preparation: 20 min  |  Cooking: 45 min  |  Servings: 6  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 278 kcal · 9 g protein · 32 g carbohydrate · 9 g fat

Ingredients

• 2 tins of white beans
• 1/2 kale (cavolo nero or green cabbage also work)
• 2 carrots
• 2 sticks of celery
• 1 tin of tomatoes, chopped
• 200 g bread, stale
• 3 tbsp olive oil

Method

1. Fry the carrots, celery and onion.
2. Add the tomatoes, beans, kale and some water, and simmer for 30 minutes.
3. Stir in the stale bread, torn into pieces, to thicken.
4. Leave to rest and serve with a drizzle of olive oil.

Nutritional benefits

The white beans provide plant protein and fibre, the kale and vegetables provide vitamins and antioxidants, and the stale bread (which avoids waste) thickens the soup without adding fat. A Tuscan peasant dish, ribollita is a complete, inexpensive, 100% plant-based soup meal, even better reheated.

Variations and substitutions

• With Parmesan (not vegan).
• Gluten-free: leave out the bread or use gluten-free bread.
• With herbs: rosemary, thyme.
• Add more seasonal vegetables.

Storing and preparing ahead

Even better reheated (the name means “reboiled”); keeps for 4 days.

💡 Good to know

Ribollita improves as it rests and is reheated: make it the day before and it is better still.

Read also

Discover more vegetarian recipes · vegan recipes · high-protein recipes · healthy & balanced recipes.

The foods in this recipe: white beans · kale · carrots · celery · tomatoes.

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