Tuscan Ribollita

Ribollita is a hearty, traditional Tuscan bread soup, meaning 'reboiled' in Italian, reflecting its origins as a peasant dish made to use up stale bread. It's a thick, stew-like soup typically featuring cannellini beans, kale or cabbage, onions, carrots, celery, and tomatoes, all simmered together. This rustic dish is a staple of Tuscan cuisine, embodying the region's 'cucina povera' or 'poor cooking' philosophy.

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🍽️ Nutrition at a glance

This dish is primarily high in complex carbohydrates and fiber from the beans, vegetables, and bread, with a moderate amount of plant-based protein. It provides key nutrients like iron, folate, and vitamins A and C from the greens and vegetables, and a typical serving contains roughly 300-400 calories.

Nutrition breakdown

Calories	320 kcal
Protein	14 g
Carbs	48 g
Fat	8 g
Fiber	10 g
Sugar	6 g
Sodium	850 mg
Potassium	680 mg
Iron	4.2 mg
Calcium	180 mg
Vitamin A	120 mcg RAE
Vitamin C	15 mg
Folate	110 mcg DFE
Magnesium	70 mg
Vitamin K	90 mcg

Per 1.5 cups (360 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Ribollita is a prime example of sustainable, zero-waste cooking, as its name and method are born from the practical need to reheat and repurpose leftovers. Nutritionally, the combination of beans and whole grains creates a complete protein source, and the long cooking process helps break down fibers, making its nutrients more digestible.