Ribollita - Tuscan Soup


A ribollita is a filling soup from Tuscany, Italy. Filled with fresh vegetables, herbs and served with leftover bread.

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Ribollita - Tuscan soup
Veronique van Ohmydish

Made by Véronique

Published at 2022-01-07, this recipe is for 6 people and takes 2 hours 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 07-01-2022

2 hours 30 minutes 6 people Soup 342 calories p.p.
Ribollita - Tuscan soup


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  • 400 grams cannellini beans
  • 500 grams cabbage
  • 150 grams old bread
  • 1 large waxy potato
  • 2 tomatoes
  • 1 onion
  • 1 large carrot
  • 1 celery stalk
  • 1.5 litres vegetable stock
  • Olive oil
  • Salt and pepper to liking
  • Sprigs of fresh rosemary
  • Sprigs of fresh thyme
Ribollita - Tuscan soup ingredients
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Kitchen equipment

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  • Blender or mortar and pestle
  • Large pan with a lid
  • Wooden spoon
  • Kitchen twine
  • Chefs knife
  • Cutting board

Ribollita - Tuscan Soup

2 hours 30 minutes 6 people Soup 342 calories p.p.

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Preparation – 15 minutes

Puree half of the beans in a small blender, or by using a mortar and pestle and set the bean paste aside. Use a piece of kitchen twine to bind the fresh rosemary and thyme together.

Peel the onion and finely chop it. Also, peel the large carrot and celery stalk into pieces. Rinse the cabbage and cut it into smaller pieces, make the pieces not too but or too small.

Peel a large waxy potato and cut it into cubes. Slice 2 tomatoes into pieces.

Ribollita - Tuscan soup
Ribollita - Tuscan soup

Finishing the ribollita (Tuscan soup) – 2 hours and 15 minutes

Heat up a splash of olive oil in a large pan. Sauté the onion for a couple of minutes, then add in the carrot, celery and potato. Cook for another few minutes, and add in the fresh herbs packet.

Add in the tomatoes once the ingredients start to get some colour.

Add in the cabbage and cook for a couple of minutes longer. Now pour in the vegetable stock and bring to a boil. Reduce the heat and let it simmer gently for about 1½ hours.

Puree half of the beans with liquid from the can using a small blender, or by using a mortar and pestle. Add the pureed beans along with the remaining beans to the soup and continue to cook for another 30 minutes.

Season the soup to liking using salt and pepper. Serve the ribollita with sliced and stale old bread. Enjoy your meal!

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