Ribollita (Tuscan Winter Soup) Recipe

Name: Ribollita (Tuscan Winter Soup) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 220 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 pound (500 grams) dried white beans, cannellini or Navy beans, washed and soaked for 3 hours; 1 small onion, peeled and chopped; 1 small carrot, peeled and chopped; 1 (6-inch) stalk celery, chopped; 1 small bunch parsley, flat-leaf, chopped; 1/4 cup olive oil; 1 1/2 tablespoons tomato paste; 1 pound (500 grams) lacinato kale, or Tuscan kale, ribs removed and leaves chopped; 1 pound (500 grams) beet greens, or Swiss chard, ribs removed, leaves chopped; 1/2 pound (250 grams) potatoes, peeled and diced; Fine sea salt, to taste; Freshly ground black pepper, to taste; 1 sprig fresh thyme; 1/2 loaf white bread, thinly sliced, day-old crusty Italian bread

A classic Tuscan bread soup, Ribollita features hearty kale and cannellini beans.

⭐ 4.4 (24 reviews) Prep: 10 minCook: 30 minTotal: 220 minYields: 6 servings

Category Tags:

Appetizer Entree Lunch Main Course Side Dish Soup

Cuisine Tags:

Italian

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Boil cannellini beans in water to cover by 2 inches, salting when almost tender.
In a heavy pot, sauté onion, carrot, celery, and parsley in oil until the onion is translucent (5-8 minutes).
Stir in tomato paste and the bean cooking liquid.
Add kale, beet greens or chard, potatoes, and the cooked beans; season with salt, pepper, and a thyme sprig.
Simmer for 10 to 15 minutes until potatoes are tender; remove the thyme.
Layer thinly sliced bread and the soup in a heated serving dish, ensuring the bread is damp.

Nutritional Info (per serving)

Calories: 441 kcal

Carbohydrate: 69 g

Cholesterol: 0 mg

Fiber: 12 g

Protein: 18 g

Saturated Fat: 2 g

Sodium: 627 mg

Sugar: 7 g

Fat: 12 g

Unsaturated Fat: 0 g