Tuscan Ribollita

Name: Tuscan Ribollita
Prep time: 30 min
Cook time: 90 min
Yield: 6
Ingredients: 500 g Cooked cannellini beans; 300 g Cavolo nero; 200 g Savoy cabbage; 200 g Potatoes; 100 g Carrot; 80 g Celery; 100 g Red onion; 200 g Peeled plum tomatoes; 250 g Stale Tuscan bread; 60 ml Extra virgin olive oil; 1500 ml Water; 8 g Fine salt

Toscana · 6 servings · Prep 30 min · Cooking 90 min · Medium

A rustic peasant soup of cavolo nero, beans, and stale bread, re-boiled before serving.

Ingredients

Cooked cannellini beans500 g
Cavolo nero300 g
Savoy cabbage200 g
Potatoes200 g
Carrot100 g
Celery80 g
Red onion100 g
Peeled plum tomatoes200 g
Stale Tuscan bread250 g
Extra virgin olive oil60 ml
Water1500 ml
Fine salt8 g

Allergens

Gluten, Celery
May contain traces of: Mustard, Soy.

Method

Sauté the finely chopped onion, carrot, and celery in the oil for 8 minutes.
Add the shredded cavolo nero and savoy cabbage, the diced potatoes, and the peeled tomatoes.
Blend half of the beans and mix the purée with the water.
Simmer over a low heat for 60 minutes, then add the whole beans and season with salt.
In a pot, alternate layers of sliced bread and soup; leave to rest for at least 2 hours.
Bring back to the boil (re-boil) for 10 minutes and serve with a drizzle of raw oil.

Nutrition facts (estimate)

	Per serving (500 g)	Per 100 g
Energy	1431 kJ / 342 kcal	285 kJ / 68 kcal
Protein	12 g	2.4 g
Carbohydrates	47 g	9.5 g
of which sugars	3.2 g	0.6 g
Fat	10 g	2.0 g
of which saturates	1.5 g	0.3 g
Fibre	11 g	2.2 g
Salt	1.3 g	0.3 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

Open the recipe in the app for the shopping list, ingredient sheets and nearby shops.

Get it on Google Play