Ribollita Soup

Name: Ribollita Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cans cannellini beans; 4 cups cavolo nero, chopped; 2 carrots, diced; 2 stalks celery; 1 onion; 1 can crushed tomatoes; 3 cups vegetable broth; 2 cups stale bread, cubed; olive oil to finish

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

Sauté vegetables; mash one can of beans. Add both to pot.

Add tomatoes, broth, and kale. Simmer 20 min.

Stir in bread; cook until thick.

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

Protein

2.7g

Fat

0.4g

Carbs

10.8g

Fiber

2.6g

Sodium

714mg

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