RibollitaTuscan Bread and Bean Soup
A thick Tuscan soup of cannellini beans, kale, vegetables, and stale bread. Ribollita is traditionally prepared in several ways and is often reheated or rested so the bread and broth meld.
Prep
20m
Cook
50m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Soup
- 30mlExtra Virgin Olive Oil
- 180gOnion (finely chopped)
- 120gCarrot (finely chopped)
- 120gCelery (finely chopped)
- 10gGarlic (crushed)
- 300gTomato Passata
- 500gCannellini Bean (cooked and drained)
- 1lVegetable Stock
- 250gKale (roughly chopped)
- 2pcsBay Leaf
- 4gFresh Thyme
- 250gWhite Bread (stale and torn into pieces)
- 10gSalt
- 2gBlack Pepper (coarsely ground)
Serving
- 10mlExtra Virgin Olive Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook until softened.
- 02
Add the garlic and cook briefly, then stir in the tomato passata.
- 03
Add the cannellini bean, vegetable stock, kale, bay leaves, and fresh thyme. Simmer until the vegetables are tender.
- 04
Stir in the white bread and continue simmering until it softens and the soup becomes thick and spoonable.
- 05
Season with the salt and black pepper, remove the bay leaves, and rest the soup for at least 15 minutes. Reheat gently if needed and finish each serving with the extra virgin olive oil.
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