Tuscan bread & bean soup

Name: Tuscan bread & bean soup
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g Cooked white beans, drained; 250 g Kale / cavolo nero; 180 g White cabbage; 180 g White wheat bread; 300 g Chopped canned tomatoes; 120 g Carrot; 100 g Celery stalks; 150 g Onion; 10 g Garlic; 35 g Olive oil; 1000 g Prepared vegetable stock; 2 g Fresh thyme; 1 g Black pepper

A thick Tuscan soup of white beans, leafy greens and day-old bread.

Estimated total time: 60 minutes4 portionsAbout 450 kcal per portion

Ribollita — real photograph — Photo: Ta4e Negodue · CC BY-SA 4.0 · Photo source. Source metadata and photograph inspected. Home variations, accompaniments, and plating may differ from the independent recipe reference.

Ingredients for 4 portions

500 g Cooked white beans, drained
250 g Kale / cavolo nero
180 g White cabbage
180 g White wheat bread
300 g Chopped canned tomatoes
120 g Carrot
100 g Celery stalks
150 g Onion
10 g Garlic
35 g Olive oil
1000 g Prepared vegetable stock
2 g Fresh thyme
1 g Black pepper

Method

Dice onion, carrot and celery, mince garlic and roughly chop kale and cabbage. Tear bread into chunks.
Heat half the oil in a large pot. Soften onion, carrot and celery for 8 minutes, then add garlic and thyme for 1 minute.
Add tomatoes, stock, kale, cabbage and beans. Simmer for 30 minutes until vegetables are tender; mash some beans to thicken.
Stir in bread and simmer for 8–10 minutes until very thick. Rest for 5 minutes, finish with remaining oil and pepper and serve.

Uses cooked white beans. Traditional ribollita is often reheated the following day; this version can be served immediately.

Ribollita

Allergens and ingredient checks

Listed allergens: celery, gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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