Tuscan Ribollita

Name: Tuscan Ribollita
Yield: 6 generous bowls
Ingredients: 150 g Onion, diced; 150 g Carrot, diced; 100 g Celery, diced; 400 g Cavolo nero, stalks removed, shredded; 300 g Savoy cabbage, shredded; 600 g Cooked cannellini beans; 300 g Tinned tomatoes; 250 g Stale country bread, vegan, torn; 1.5 L Light Vegetable Stock; 50 ml Olive oil; 12 g Garlic; 5 g Thyme; 4 g Salt

A thick Tuscan-style soup of greens, white beans, country bread and olive oil.

Tuscan Ribollita prepared as described in the recipe

A thick Tuscan-style soup of greens, white beans, country bread and olive oil.

Written for 6 generous bowls

Cook this

Ingredients

Serves

Onion, diced150 g
Carrot, diced150 g
Celery, diced100 g
Cavolo nero, stalks removed, shredded400 g
Savoy cabbage, shredded300 g
Cooked cannellini beans600 g
Tinned tomatoes300 g
Stale country bread, vegan, torn250 g
Light Vegetable Stock1.5 L
Olive oil50 ml
Garlic12 g
Thyme5 g
Salt4 g

Method

Sweat onion, carrot, celery and garlic in three fifths of the oil for 10 minutes.
Add tomatoes, both greens, thyme and stock and simmer for 25 minutes.
Mash half the beans and add with the remaining whole beans. Simmer 10 minutes.
Fold in torn bread and simmer for 5 minutes until thick. Rest off heat for 15 minutes and finish with remaining oil.
For the characteristic reheated texture, chill promptly overnight and reheat thoroughly the next day, adding water if needed.

Chef’s notes

Bread thickens this soup. Keep it chunky, with whole beans and tender greens.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Refrigerate promptly at 4°C or below. Use vegetable or chicken soup within 3 days, seafood soup within 2 days. Keep noodles, bread and fresh toppings separate where practical; reheat hot soup thoroughly. Serve gazpacho cold.

Allergens and diet

Celery. Wheat.

Vegan

Last refined · October 2026