Authentic Ribollita Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Tuscan vegetable soup made with white beans, kale, cabbage, and stale bread. This dense, hearty soup is reboiled for deeper flavor and served as a warming main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 400 g beans (14 oz of dried cannellini or 800 g (1 ¾ pounds) of canned cannellini beans)
- 300 g bread (~10 oz, stale. In Italy, we use Tuscan ciabatta bread, which is traditionally salt-free.)
- 400 g Dino Kale (14 oz)
- 250 g cabbage (9 oz, savoy or green cabbage)
- 250 g Swiss chard (~10 oz)
- 250 g potatoes (~10 oz (1 medium potato or 2 small potatoes))
- 180 g tomatoes (6.4 oz, peeled)
- 1 onion (large)
- 2 carrots
- 1 celery stalk
- 2 sprigs rosemary (fresh)
- 2 sprigs thyme (fresh)
- 2 liters broth (8 ½ cups of vegetable broth or hot bean cooking water (the kind you get when using dried cannellini beans))
- 70 g olive oil (5 tablespoons, extra virgin )
- salt (to taste)
- black pepper (ground, to taste)
At a glance
PER SERVING · TIME 280M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 2h
- Sodium
- 1567mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1890mg
- Calcium
- 391mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 1567MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.