🍲 Ribollita
Ribollita is a thick Tuscan peasant soup of cannellini beans, kale (cavolo nero), tomato and onion, thickened with stale bread and finished with a drizzle of olive oil. Its name means 'reboiled', because it was traditionally made one day and reheated the next, when it becomes almost spoonable-thick. It is hearty, rustic and fully plant-based.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g cooked cannellini beans
- 300 g cavolo nero or kale, shredded
- 400 g tomatoes, chopped
- 1 onion, 1 carrot, 1 celery stalk, diced
- 200 g stale crusty bread, sliced
- 3 tbsp olive oil
- 1.2 l water or vegetable stock
- Salt, pepper, thyme
Method
- Soften onion, carrot and celery in 2 tbsp olive oil.
- Add tomatoes, kale, half the beans and the water; mash the remaining beans and stir them in.
- Simmer 45 minutes until the kale is tender.
- Layer the bread in the pot, pour over the soup and leave to soak; reheat gently, ideally the next day.
- Serve thick with a little olive oil on top.
How to make it lighter
- Measure the olive oil drizzle: 1 tbsp ≈ 120 kcal.
- Use a little less bread and more kale and beans.
- Bulk up with extra vegetables like cabbage or zucchini.
History
Ribollita grew out of the Tuscan habit of using up leftover bread and vegetables, and is especially associated with Florence and its countryside. It remains a winter staple of Tuscan trattorias.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →