A rustic Tuscan village soup made with white beans, greens and day-old bread — fibre-rich and deeply satisfying.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Italian Ribollita – Tuscan Bean and Bread Soup contains 380 calories per serving: 16 g protein, 55 g carbohydrate and 11 g fat. It takes 60 minutes in total and makes 2 servings.
Ribollita is a rustic Tuscan soup that turns beans, greens and day-old bread into a hearty, satisfying bowl. It is high in fibre, naturally vegan and tastes even better the next day.
Heat the olive oil and sauté the onion, carrot and celery until softened.
Add the garlic and cook for another minute.
Add the tomatoes and vegetable broth and bring to a simmer.
Add half the beans whole and mash the other half before stirring it in to thicken the soup.
Add the kale and cabbage and simmer for 20 minutes.
Season with salt, pepper and thyme.
Stir in the torn bread and cook until it softens and soaks up the broth.
Let it rest for 10 minutes, drizzle with olive oil and serve.
FeaturedMediumA lightened-up version of Korea's iconic bibimbap: brown rice, colorful vegetables, lean beef and one egg for a balanced, protein-packed bowl.
MediumThe famous Sichuan dish of diced chicken quickly stir-fried in a wok with dried chili, Sichuan pepper and peanuts. A sweet-sour-spicy balance in a high-protein, satisfying stir-fry.
MediumThinly sliced beef and crisp broccoli are quickly stir-fried in a garlicky soy-oyster sauce. High in protein and low in carbs, this classic Chinese wok dish comes together in 30 minutes.
Get started
Download it, create your account, photograph your first plate. Setup takes under a minute. Your first 3 days are free. Cancel any time.
3-day free trial · then Premium: ₺149.99 weekly · ₺199.99 monthly · ₺1,299.99 yearly
