My Favorite Tuscan Soup - Ribollita
Recipe type: soups
Prep time: 
Cook time: 
Total time: 
Serves: 6
Delicious Tuscan soup
  • 0.55 lbs / 250 g black cabbage (weight ready to use)
  • 0.55 lbs / 250 g savoy cabbage
  • 0.44 / 200 g chard
  • 1 leek
  • 2 small tomatoes
  • 1 medium potato
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 0.55 lbs / 250g dried cannellini beans
  • 3 Tbsp extra virgin olive oil
  • salt
  • 2 tsp granular broth
  • stale Tuscan bread (o other bread like ciabatta)
  1. The evening before, wash and put the beans to soak in water.
  2. The day after put about 2,5 liters water to boil. When it boils add the beans and let them cook for about 40 minutes. They need to be cooked but not overcooked.
  3. In the meanwhile wash and cut the vegetables.
  4. Put 3 Tbsp of extra virgin olive oil in a capacious pan and add the carrot, celery and onion.
  5. Let them fry for a while and then add a bit of the beans water. Let them cook until soften.
  6. Add the other vegetables, mix well, put the tap and let them cook for 10 minutes.
  7. In the meanwhile, blend half of the beans with a hand blender and set aside.
  8. Take the other half and set aside too, pouring all the water used for baking the beans into the pan with the vegetables.
  9. Add 2 tsp of granular broth, salt and cover with the tap and let simmer until the vegetables are quite done.
  10. Add then the creamed beans and the entire beans. Mix well and let the soup cook until all vegetables are well done. It is a creamy soup, it is not liquid.
  11. I blended half of the soup with a hand blender, but it is up to you.
  12. Cut the bread in slices and toast them.
  13. Serve with a generous thread of extra virgin olive oil and the toasted bread.
  14. Buon appetito!
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