Ribollita Tuscan Soup Recipe

Name: Ribollita Tuscan Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 carrot; 1 celery stalk; 1 onion; 1 garlic clove; 1 cup cannellini beans or pinto, toscanelli, or a combination, cooked; 2/3 pound black cabbage; 2 7/8 cups savoy cabbage; 9/16 pound swiss chard; 2 potatoes; 3 tablespoons tomato sauce; 4 1/4 cups bread day-old Tuscan; 1 rosemary twig; vegetable broth 2 lt.; extra-virgin olive oil; salt and ground black pepper

Servings: persons

1 carrot
1 celery stalk
1 onion
1 garlic clove
1 cup cannellini beans or pinto, toscanelli, or a combination, cooked
2/3 pound black cabbage
2 7/8 cups savoy cabbage
9/16 pound swiss chard
2 potatoes
3 tablespoons tomato sauce
4 1/4 cups bread day-old Tuscan
1 rosemary twig
vegetable broth 2 lt.
extra-virgin olive oil
salt and ground black pepper

1
Saute 3 tablespoons of oil with the chopped onions, carrots, celery, and the clove of garlic in a deep terracotta saucepan.
2
Add the remaining vegetables, previously cleaned and coarsely chopped, and saute for 10 to 15 minutes.
3
Add the beans, half blended into a velvety cream and the other half added whole, the tomato sauce, and the rosemary.
4
Season to taste with salt and pepper and cook on very low heat for at least 2 hours.
5
Remove the garlic and rosemary twig.
6
Cut the bread into thin slices and place it in a soup tureen alternating it with the soup.
7
It is recommended to let the soup rest overnight. Heat it up before serving. Serve with a generous drizzle of extra virgin olive oil, a sprinkling of grated Pecorino cheese and a Chianti Classico.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 carrot, 1 celery stalk, 1 onion, 1 garlic clove, and more.

Yes, Ribollita Tuscan Soup 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.

Ribollita Tuscan Soup

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