Italian ribollita

Ribollita is a hearty, traditional Tuscan soup made by 'reboiling' stale bread with vegetables and beans. It typically includes ingredients like cannellini beans, kale or cabbage, onions, carrots, celery, and olive oil. Originating in Tuscany, Italy, it was historically a peasant dish designed to use leftover ingredients and prevent food waste.

🍽️ Nutrition at a glance

This dish is high in complex carbohydrates and dietary fiber, primarily from the bread, beans, and vegetables, with moderate protein from the beans and minimal fat. It provides a good source of iron, potassium, and vitamins A and C, with a rough calorie ballpark of 300-400 kcal per serving.

Nutrition breakdown

Calories	320 kcal
Protein	12 g
Carbs	52 g
Fat	8 g
Fiber	10 g
Sugar	6 g
Sodium	680 mg
Potassium	450 mg
Iron	3.5 mg
Vitamin A	120 mcg RAE
Vitamin C	15 mg
Calcium	95 mg
Magnesium	55 mg
Folate	85 mcg
Vitamin K	45 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, ribollita embodies the Italian cucina povera (poor kitchen) philosophy, transforming simple, leftover ingredients into a nourishing meal. Nutritionally, the combination of beans and whole grains creates a complete protein, and the high fiber content makes it exceptionally filling and beneficial for digestion.