Ribollita (Tuscan Minestrone) Recipe

Name: Ribollita (Tuscan Minestrone)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dried great northern beans (1 cup) or 8 ounces dried cannellini beans (1 cup); 3 tablespoons olive oil, plus extra for garnish; 1 cup chopped onion; 1/2 cup chopped leek, white and light green parts only; 1/2 cup diced carrot (1/2-inch dice); 1/2 cup diced celery (1/2-inch dice); 1 tablespoon minced garlic; 1 teaspoon crushed dried rosemary; 1 (14 1/2 ounce) can diced tomatoes, with juices; 8 -10 ounces savoy cabbage, halved, cored, cut into 1/4-inch wide strips (to make 2 1/2 to 3 cups); 1 1/2 tablespoons kosher salt, plus more if needed; 8 ounces russet potatoes or 8 ounces yukon gold potatoes, peeled and cut into 1/2-inch dice; 8 ounces zucchini, halved lengthwise and cut into 1/2-inch thick slices; 6 ounces swiss chard, stems removed and leaves cut into 1/2-inch thick strips (to make 2 cups); 8 slices day-old Italian bread, such as ciabatta (1/2-inch thick slices); 1 -2 whole garlic clove, peeled and halved; 1 cup grated parmigiano-reggiano cheese, for garnish

Servings: persons

8 ounces dried great northern beans (1 cup) or 8 ounces dried cannellini beans (1 cup)
3 tablespoons olive oil, plus extra for garnish
1 cup chopped onion
1/2 cup chopped leek, white and light green parts only
1/2 cup diced carrot (1/2-inch dice)
1/2 cup diced celery (1/2-inch dice)
1 tablespoon minced garlic
1 teaspoon crushed dried rosemary
1 (14 1/2 ounce) can diced tomatoes, with juices
8 -10 ounces savoy cabbage, halved, cored, cut into 1/4-inch wide strips (to make 2 1/2 to 3 cups)
1 1/2 tablespoons kosher salt, plus more if needed
8 ounces russet potatoes or 8 ounces yukon gold potatoes, peeled and cut into 1/2-inch dice
8 ounces zucchini, halved lengthwise and cut into 1/2-inch thick slices
6 ounces swiss chard, stems removed and leaves cut into 1/2-inch thick strips (to make 2 cups)
8 slices day-old Italian bread, such as ciabatta (1/2-inch thick slices)
1 -2 whole garlic clove, peeled and halved
1 cup grated parmigiano-reggiano cheese, for garnish

1
Rinse and sort through the beans to remove any pebbles.
2
Put beans in a large bowl; cover with 3 cups boiling water; soak beans for 1 hour.
3
Drain beans in a colander and reserve.
4
Heat olive oil in a large heavy pot over med-high heat.
5
When hot, add the onion, leek, carrot, and celery; saute until just softened, 3-4 minutes.
6
Add in minced garlic and rosemary; saute 1 minute.
7
Add 8 cups water, the reserved beans, tomatoes, cabbage, and 1 1/2 tablespoon kosher salt.
8
Bring to a boil; decrease heat, and cook at a simmer, covered, for 1 hour.
9
Add in potatoes, zucchini, and chard; simmer covered, until the potatoes and zucchini are tender and the chard is wilted, for 20-25 minutes.
10
Taste soup and season with salt, as needed.
11
When ready to serve, lightly toast the bread slices, then rub each piece on both sides with a cut garlic clove.
12
Either place 1 bread slice in the bottom of 6 soup bowls and ladle soup over OR ladle soup into 6 bowls and top each with a bread slice.
13
Garnish each serving with Parmesan cheese and a drizzle of olive oil.

428

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 17 ingredients. The key ingredients include: 8 ounces dried great northern beans (1 cup) or 8 ounces dried cannellini beans (1 cup), 3 tablespoons olive oil, plus extra for garnish, 1 cup chopped onion, 1/2 cup chopped leek, white and light green parts only, and more.

Yes, Ribollita (Tuscan Minestrone) falls under the Soups & Stews 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 (Tuscan Minestrone)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions