Ribollita Toscana

Name: Ribollita Toscana
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g cannellini beans, cooked; 200g cavolo nero, roughly chopped; 200g savoy cabbage, roughly chopped; 2 carrots, diced; 2 stalks celery, diced; 1 large onion, diced; 400g crushed tomatoes; 1L vegetable stock; 200g stale crusty bread, torn; 4 cloves garlic, minced; 4 tbsp extra virgin olive oil

A hearty Tuscan bread and vegetable soup that improves overnight — peasant cooking at its most satisfying.

Total time

60 min

Prep

20 min

Cook

40 min

Difficulty

easy

Cuisine

Italian

vegetarianvegan

Ingredients

400gcannellini beans, cooked

200gcavolo nero, roughly chopped

200gsavoy cabbage, roughly chopped

2carrots, diced

2 stalkscelery, diced

1large onion, diced

400gcrushed tomatoes

1Lvegetable stock

200gstale crusty bread, torn

4 clovesgarlic, minced

4 tbspextra virgin olive oil

Instructions

Sauté onion, carrot, celery in olive oil until softened, add garlic.

Add crushed tomatoes and cook 5 minutes.

Add stock, cavolo nero, and cabbage, simmer 20 minutes.

Mash half the cannellini beans, add all beans to pot.

Add torn bread and stir through, simmer 10 minutes until thick.

Rest overnight in fridge, reheat the next day.

Serve with generous drizzle of extra virgin 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

318

Protein

12.5g

Fat

14.7g

Carbs

37.5g

Fiber

9.2g

Sodium

997mg

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