Ribollita
A thick Tuscan bread-and-vegetable soup, robust and nourishing, and famously even better reheated the next day.
Total time
70 min
Prep
20 min
Cook
50 min
Difficulty
easy
Cuisine
Italian
vegetarianvegan
Ingredients
400gcannellini beans, cooked
1cavolo nero bunch, shredded
2carrots, diced
2 stalkscelery, diced
1white onion, diced
400gcrushed tomatoes
4 slicesstale sourdough bread
3 clovesgarlic
1Lvegetable stock
3 tbspolive oil
1 sprigrosemary
Instructions
1
Sauté onion, carrot and celery in olive oil 10 minutes.
2
Add garlic, cook 1 minute. Add tomatoes and rosemary, cook 5 minutes.
3
Add stock, beans and cavolo nero. Simmer 30 minutes.
4
Mash some beans against the side of the pot to thicken.
5
Tear in bread, stir and cook another 10 minutes until thick and porridge-like.
6
Serve drizzled with extra-virgin olive oil and black pepper.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
294
Protein
12.6g
Fat
11.6g
Carbs
38.3g
Fiber
9.9g
Sodium
998mg
Reviews
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★★★★★
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