clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Ribollita 2


5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Italian


Ribollita is a very famous Tuscan soup made with leftover bread and mixed vegetables like cannellini beans, kale, carrots, tomatoes and onion to name some.




  • 500 g kale, trimmed and chopped
  • 400 g can chopped tomatoes
  • 400 g can cannellini beans, drained
  • 1 litre vegetable stock
  • 1 white onion, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 4 cloves garlic, minced
  • 1 rosemary sprig
  • 1 thyme sprig
  • olive oil
  • salt
  • freshly ground black pepper

Bread Topping

  • 5 thick slices ciabatta
  • 1 red onion, thinly sliced
  • 3/4 cup grated Parmesan


  1. In a wide oven proof pot add some olive oil, heat it up then sauté white onion, carrot, celery and garlic. Slowly cook in low heat for 15 minutes.
  2. Add the kale, chopped tomatoes, stock, rosemary and thyme. Bring it to a boil and simmer in low heat for 20 minutes.
  3. Remove the rosemary and thyme sprigs then add the cannellini beans, season with salt and freshly ground black pepper.
  4. Place bread on top of the soup totally covering the surface then scatter the red onions on top, drizzle some olive oil and sprinkle generous amounts of Parmesan.
  5. Place in a 230C preheated oven and bake for 12-15 minutes or until top is golden brown. Remove from oven then serve.