La Ribollita Recipe

Name: La Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried cannellini beans; 1 small onion (diced); 2 carrots (diced); 2 stalks celery (diced); 1 leek (white part only, diced); 3 garlic cloves (minced); 3 small white potatoes (diced); 3 tablespoons olive oil; 1 (14 ounce) can Italian-style diced tomatoes; 1 loaf stale round Italian bread (diced into cubes); 1/4 savoy cabbage (diced); 1/2 red leaf kale (diced); 3 tablespoons italian seasoning; salt and pepper; parmigiano-reggiano cheese

Servings: persons

1 1/2 cups dried cannellini beans
1 small onion (diced)
2 carrots (diced)
2 stalks celery (diced)
1 leek (white part only, diced)
3 garlic cloves (minced)
3 small white potatoes (diced)
3 tablespoons olive oil
1 (14 ounce) can Italian-style diced tomatoes
1 loaf stale round Italian bread (diced into cubes)
1/4 savoy cabbage (diced)
1/2 red leaf kale (diced)
3 tablespoons italian seasoning
salt and pepper
parmigiano-reggiano cheese

1
Soak beans in a pot for 24 hours in 6 cups of water.
2
Soften beans by gently boiling for 1 hour (use the same water they were soaking in as this becomes the base of your stock).
3
Remove beans from water (retain water) set half aside the beans as is, puree the other half in a blender.
4
In a large soup pot, add olive oil. Saute onions and leaks till they soften.
5
Add carrots, celery and garlic. Saute for about 10 minutes.
6
Add bean stock, cabbage, and kale, simmer for 20 minutes.
7
Add bread, potatoes, the can of tomatoes, the beans(both whole and the puree) and seasonings and simmer for about 45- 60 minutes until the soup thickens and take on a uniform consistency.
8
Serve in bowls and sprinkle cheese on top.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups dried cannellini beans, 1 small onion (diced), 2 carrots (diced), 2 stalks celery (diced), and more.

Yes, La Ribollita falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

La Ribollita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions