Ribollita
Ribollita is a hearty, traditional Tuscan bread soup, often described as a thick, comforting stew. Its core ingredients typically include stale bread, cannellini beans, and a variety of vegetables like kale (or cavolo nero), onions, carrots, and celery, all simmered together in a savory broth. The name literally means 'reboiled,' referring to the practice of reheating the soup, which allows the bread to thicken the broth into a rich, cohesive dish.
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🍽️ Nutrition at a glance
This is a nutrient-dense, plant-based dish that is primarily high in complex carbohydrates from the bread and beans, with a good amount of dietary fiber. It provides a solid range of vitamins and minerals, including iron, potassium, and vitamins A and C from the greens and vegetables, and a moderate amount of protein from the beans. A typical serving generally falls in the range of 300-400 calories, depending on the exact ratio of ingredients and any added olive oil.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 8 g |
| Carbs | 28 g |
| Fat | 5 g |
| Fiber | 6 g |
| Sugar | 4 g |
| Sodium | 650 mg |
| Potassium | 450 mg |
| Vitamin A | 3000 IU |
| Vitamin C | 15 mg |
| Calcium | 120 mg |
| Iron | 2.5 mg |
| Magnesium | 40 mg |
| Folate | 80 mcg |
| Vitamin K | 45 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Ribollita is a quintessential example of 'cucina povera' (peasant cooking), born from the necessity of using every last ingredient, especially stale bread, to create a nourishing meal. Nutritionally, its unique thickening method—using bread instead of a roux or cream—creates a satisfying, stew-like consistency while keeping the dish relatively low in fat and high in fiber, making it both economical and wholesome.
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AI estimate may be inaccurate · Terms