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Ribollita Toscana
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
1
Sauté onion, carrot, celery in olive oil until softened, add garlic.
2
Add crushed tomatoes and cook 5 minutes.
3
Add stock, cavolo nero, and cabbage, simmer 20 minutes.
4
Mash half the cannellini beans, add all beans to pot.
5
Add torn bread and stir through, simmer 10 minutes until thick.
6
Rest overnight in fridge, reheat the next day.
7
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
Reviews
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★★★★★
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