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.
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