🍽️ FittestMe.aiFoodsNutrients

Ribollita Recipe

Italian · Soup · 80 min total

Ribollita is a hearty Tuscan soup made with bread, beans, and vegetables. This recipe recreates the classic flavors with a rich, stew-like texture.

Ingredients

• 3 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 4 cups stale bread, cubed (preferably crusty Italian bread)
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 8 minutes.
2. Add garlic, salt, pepper, and red pepper flakes; cook 1 minute.
3. Stir in diced tomatoes and cook 5 minutes.
4. Add vegetable broth and cannellini beans; bring to a boil, then reduce heat and simmer 15 minutes.
5. Add kale and cook until wilted, about 5 minutes.
6. Stir in bread cubes and cook until bread is softened and soup thickens, about 10 minutes.
7. Remove from heat. Stir in basil and Parmesan cheese. Let rest 5 minutes before serving.

Tips

• Ribollita tastes even better the next day; reheat with a splash of broth.
• Use day-old bread for best texture; avoid soft sandwich bread.
• Serve with a drizzle of extra-virgin olive oil.
• For a vegan version, omit Parmesan or use vegan cheese.

More about Ribollita →

AI estimate may be inaccurate · Terms