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Ribollita Soup
The classic Florentine bean and bread soup that genuinely gets better the next day. Mashing one can of beans into the base is what gives ribollita its characteristic thick, stew-like texture.
Total time
60 min
Prep
20 min
Cook
40 min
Difficulty
medium
Cuisine
Italian
comfort
Ingredients
2 canscannellini beans
4 cupscavolo nero, chopped
2carrots, diced
2 stalkscelery
1onion
1 cancrushed tomatoes
3 cupsvegetable broth
2 cupsstale bread, cubed
olive oilto finish
Instructions
1
Sauté vegetables; mash one can of beans. Add both to pot.
2
Add tomatoes, broth, and kale. Simmer 20 min.
3
Stir in bread; cook until thick.
4
Serve with olive oil.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
53
Protein
2.7g
Fat
0.4g
Carbs
10.8g
Fiber
2.6g
Sodium
714mg
Reviews
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★★★★★
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