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Italian

Ribollita

Vegetarian

A thick Tuscan peasant soup of cannellini beans, cavolo nero and vegetables, thickened with stale bread. Its name means 'reboiled', and it really is better the next day.

Ribollita is an Italian soup from Italy, ready in about 1 hour 20 minutes and made with kale, white beans (canned) and crusty bread / baguette. It serves 6 and is rated easy to cook.

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Prep
20 min
Cook
1 h
Total
1 h 20 min
Serves
6
Level
Easy
Calories
315

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Soften the onion (opens in a new tab), carrot (opens in a new tab) and celery (opens in a new tab) in the oil over medium-low heat. Add the garlic (opens in a new tab) and cook for a minute.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Add the tomatoes, kale (opens in a new tab), potato (opens in a new tab), thyme (opens in a new tab) and stock. Mash one can of beans roughly and add it with the whole beans. Simmer, partly covered, for 40 minutes.

    • 40 min
    • low heat
    Potatoes being mashed
    How it looks · Photo: Mateusz Feliksik on Pexels

  3. Step 3

    Stir in the bread, salt and pepper (opens in a new tab) and simmer for 10 minutes more, stirring, until the bread breaks down and the soup is very thick.

    • 10 min
    • low heat

  4. Step 4

    Serve in bowls with a generous drizzle of olive oil (opens in a new tab) — or chill overnight and reheat the next day, as is traditional.

      A finished dish being plated
      How it looks · Photo: Willians Huerta on Pexels

    About this dish

    Origin
    Tuscany, Italy · Well documentedMore food from Italy
    Dish
    Lunch · Dinner · Soups · Main courses
    Cooking method
    Simmered
    Taste
    earthy, savoury, herby
    Diet
    Vegan · Dairy-free · No nut ingredients
    All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-fat
    Worked out from the ingredients. How labels work
    Good for
    One-pot · Budget-friendly · Make-ahead · Batch cooking · Uses leftovers
    Cook more with
    Kale · White beans (canned) · Crusty bread / baguette · Onion · Carrot · Celery
    Techniques
    Simmering

    Allergens

    • Contains: Wheatfrom crusty bread / baguette
    • Contains: Glutenfrom vegetable stock, crusty bread / baguette
    • May contain: Sesamefrom crusty bread / baguette
    • Contains: Celeryfrom celery, vegetable stock

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    315 kcal per serving

    Calculated

    1 serving ≈ 476 g · recipe makes 6

    Where the energy comes from

    • Protein 14%
    • Carbohydrate 56%
    • Fat 30%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy315 kcal66 kcal
    Protein11.8 g2.5 g
    Carbohydrate45.4 g9.5 g
    Net carbohydrate36.8 g7.7 g
    Sugars5.9 g1.2 g
    Added sugars0 g0 g
    Fibre8.6 g1.8 g
    Fat10.8 g2.3 g
    Saturated fat1.6 g0.3 g
    Trans fat0 g0 g
    Cholesterol0 mg0 mg
    Sodium1200 mg252 mg
    Salt equivalent3 g0.6 g
    Vitamins & minerals per serving
    Potassium
    916 mg
    Calcium
    220 mg
    Iron
    4.9 mg
    Magnesium
    82 mg
    Vitamin A (RAE)
    301 µg
    Vitamin C
    54 mg
    Vitamin D
    0 µg
    Vitamin B12
    0 µg
    Folate (DFE)
    140 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • A parmesan rind simmered with the beans adds depth (leave it out to keep the dish dairy-free).

    Common mistakes

    • Making it thin like a broth — ribollita should be thick enough to stand a spoon in, especially once reboiled.

    Serve with

    • Finish with raw olive oil and black pepper.

    Storage

    • Keeps 4 days in the fridge or 3 months frozen (freeze before adding the bread).

    Reheating

    • Reheat slowly, adding a splash of water; it should be thick enough to hold a spoon.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 2, 3

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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