Ribollita is a Tuscan soup traditionally made with leftover bread and vegetables. The name comes from the verb ribollire, which means “to reboil”.


– 1 litre vegetable stock
– 400g can cannellini beans, drained and rinsed
– 2 carrots, diced
– 1 onion, diced
– 2 celery stalks, diced
– 2 garlic cloves, minced
– 1 teaspoon dried thyme
– 1 bay leaf
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 (400g) can diced tomatoes, undrained
– 200g kale, stemmed and chopped
– 1/2 a baguette, cut into 1-inch pieces


1. In a large pot, bring the stock to a boil.
2. Add the beans, carrots, onion, celery, garlic, thyme, bay leaf, salt, and pepper.
3. Simmer for 10 minutes.
4. Add the tomatoes and kale and simmer for another 10 minutes.
5. Add the bread and simmer for 5 minutes, or until the bread is soft.
6. Remove the bay leaf and serve.

Potential changes & improvements

– You could use any type of bread in this soup, not just a baguette.
– If you want a thinner soup, you can add more stock.
– For a heartier soup, you can add some cooked chicken or sausage.

What other food it works well with

Ribollita goes well with a green salad and a glass of red wine.

Common Mistakes

– Not simmering the soup long enough. The soup needs to simmer for at least 20 minutes to allow the flavors to meld.
– Not adding enough salt. This soup needs a fair amount of salt to bring out the flavors.

Nutritional Information

– Calories: 300
– Fat: 7g
– Saturated Fat: 1g
– Cholesterol: 0mg
– Sodium: 1450mg
– Carbohydrates: 47g
– Fiber: 10g
– Sugar: 12g
– Protein: 12g


– Gluten
– Dairy

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