Ribollita Recipe – Eats Now

Name: Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups cannellini beans, soaked in water for 12 hours; water to cover; salt to taste; 2 tablespoons extra-virgin olive oil; 1 small onion, finely chopped; 1 rib celery, finely chopped; 1 carrot, finely chopped; 2 potatoes, peeled and coarsely chopped; 10 ounces coarsely chopped kale; 10 ounces coarsely chopped Swiss chard; 10 ounces coarsely chopped Savoy cabbage; 1 (7 ounce) can tomato puree (passata); salt and ground black pepper to taste; 1 loaf stale Tuscan bread

Servings: persons

2 3/4 cups cannellini beans, soaked in water for 12 hours
water to cover
salt to taste
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 rib celery, finely chopped
1 carrot, finely chopped
2 potatoes, peeled and coarsely chopped
10 ounces coarsely chopped kale
10 ounces coarsely chopped Swiss chard
10 ounces coarsely chopped Savoy cabbage
1 (7 ounce) can tomato puree (passata)
salt and ground black pepper to taste
1 loaf stale Tuscan bread

1
Drain and rinse cannellini beans and place in a large pot. Pour in enough water to cover; add salt. Cover and cook over medium-low heat until tender, 1 1/2 to 2 hours.
2
Drain the beans, reserving the cooking liquid. Set aside 1/2 of the beans. Puree the remaining beans in the pot using an immersion blender.
3
Heat oil in a large saucepan over low heat. Cook onion, celery, and carrot until soft, 10 to 15 minutes. Add 1/2 of the reserved cooking liquid, pureed beans, potatoes, kale, Swiss chard, Savoy cabbage, and tomato puree. Bring to a boil. Cover and simmer until potatoes are soft, about 40 minutes. Season with salt and pepper.
4
Stir whole beans into the saucepan with the remaining cooking liquid. Cook for 15 minutes. Remove soup from heat; let stand for 15 minutes.
5
Chop bread and add to the soup a few pieces at a time so it soaks up the liquid and thickens the soup. Bring soup back to a boil. Remove from heat.

374

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 14 ingredients. The key ingredients include: 2 3/4 cups cannellini beans, soaked in water for 12 hours, water to cover, salt to taste, 2 tablespoons extra-virgin olive oil, and more.

Yes, 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!

Ribollita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions