How many servings does this recipe make?

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

What ingredients do I need for Ribollita: Italian Bean With Vegetable Soup ?

You need 13 ingredients. The key ingredients include: 2 cups shelled cranberry beans (or white beans, such as great northern), 1 large bunch chard, shredded, 1 small head Savoy cabbage, coarsely shredded, 1 large onion, peeled and coarsely chopped, and more.

Is Ribollita: Italian Bean With Vegetable Soup suitable as soups & stews?

Yes, Ribollita: Italian Bean With Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Ribollita: Italian Bean With Vegetable Soup ?

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

Ribollita: Italian Bean With Vegetable Soup Recipe

Name: Ribollita: Italian Bean With Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shelled cranberry beans (or white beans, such as great northern); 1 large bunch chard, shredded; 1 small head Savoy cabbage, coarsely shredded; 1 large onion, peeled and coarsely chopped; 1 leek, well washed and finely sliced; 2 large carrots, peeled and sliced; 2 cloves garlic, peeled and finely chopped; 2 sprigs fresh thyme; 3 or 4 ripe tomatoes, coarsely chopped; 2 large stalks celery, sliced into 1/2 slices; 1 thick slice per serving whole wheat bread, slightly stale; Olive oil; Salt and pepper to taste

Warm up with this hearty Ribollita: Italian Bean With Vegetable Soup recipe. Made with cranberry beans, chard, Savoy cabbage and onion. Easy step-by-ste…

This Ribollita: Italian Bean With Vegetable Soup relies on simple, everyday ingredients such as large bunch chard, shredded, sprigs fresh thyme, olive oil and salt and pepper to taste. It comes together quickly and makes 4 servings, at about 209 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

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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Ribollita: Italian Bean With Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

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