Ribollita Soup

Ribollita Soup

10 Reviews
From: EatingWell Magazine, Soup Cookbook

Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth. This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber. Garnish with extra-virgin olive oil or pepper and grated Parmesan.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 (14 ounce) can whole peeled plum tomatoes
  • 2 (15 ounce) cans cannellini beans, rinsed, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium leek, halved lengthwise and sliced (see Tip), white and light green parts only
  • ¼ cup thinly sliced garlic
  • ½ teaspoon freshly ground pepper, divided
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced zucchini
  • ¼ teaspoon salt, divided
  • 1 bunch kale or Swiss chard, trimmed and cut into 2-inch-wide slices
  • ¼ head Savoy or green cabbage, cut into 1-inch cubes
  • 2 cups diced russet potatoes
  • 3 cups vegetable broth
  • 2 cups water
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • ⅛ teaspoon celery seed
  • Crushed red pepper to taste


  • Active

  • Ready In

  1. Drain canned tomatoes, reserving the liquid. Dice the tomatoes. Using a potato masher, mash half the beans into a paste (add a bit of broth, if desired, to make mashing the beans easier). Set the tomatoes and beans aside.
  2. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook, stirring, until translucent and tender, 2 to 3 minutes. Do not brown. Season with ⅛ teaspoon pepper. Stir in carrots, celery and zucchini and the remaining 1 tablespoon oil; cook, stirring, until nearly tender, 3 to 5 minutes. Season with ⅛ teaspoon each salt and pepper.
  3. When the carrots and celery are nearly tender, stir in kale (or chard) and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes. Add potatoes, broth, water, the diced tomatoes and juice, the bean puree and whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red pepper and the remaining ¼ teaspoon pepper and ⅛ teaspoon salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.
  • Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.

Nutrition information

  • Serving size: about 1¾ cups
  • Per serving: 211 calories; 6 g fat(1 g sat); 8 g fiber; 32 g carbohydrates; 8 g protein; 73 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 5,382 IU vitamin A; 53 mg vitamin C; 113 mg calcium; 3 mg iron; 505 mg sodium; 669 mg potassium
  • Nutrition Bonus: Vitamin A (108% daily value), Vitamin C (88% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 vegetable, 1 fat, 1 starch, ½ lean protein

Reviews 10

October 30, 2019
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By: Helen Dennis
I really like this soup. It has great vegetable flavors and is great on its own but also worked well as a base soup. I pre- portioned it into containers and have changed it up with a couple dashes of hot sauce, fish sauce or even stirring in an egg for a little protein bump. I might try adding root vegetable other than potato in the next batch.
March 28, 2019
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By: muccia00
Excellent soup with lots of flavor! I added more salt since i used low sodium veggie broth and no salt added tomatoes. Huge hit with family, kids included. Making my third batch in the slow cooker today.
May 01, 2017
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By: snowyval
I thought it was quite bland...Quite disappointed
May 01, 2017
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By: aubergine
What happened to the day-old bread to thicken the soup -as mentioned in the description of the soup?
February 21, 2017
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By: Penelope Wall
This is a delicious soup that's easily adaptable. I made some of adjustments to cut down on time and make this a weeknight soup for my fam: I skipped step one (mashing beans, chopping tomatoes) and used crushed tomatoes instead. Instead of kale, I just added some baby spinach at the end.
January 10, 2017
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By: Trishar
Outstanding Used fired roasted chopped tomatoes, also added hot Italian chicken sausage. Pureed beans in food processor. Had a little kale and a lot of baby spinach on hand so put both in. Will enjoy for many meals as this soup is as tasty as it is full of goodness. My kind of cooking and eating!
September 19, 2013
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By: EatingWell User
Tasty Vegan Soup Used minced garlic and skipped cabbage. Would have enjoyed spinach instead of Kale. Added a bit of hot sauce and parm for flavor! Pros: Makes alot of soup.. so healthy! Cons: Take a long time to prep all veggies.
March 31, 2012
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By: EatingWell User
Easy and Delicious :) Love this soup, it's full of flavor and has a little bit of everything. I made a few substitutions and it was wonderful. I used sweet potatoes instead of white potatoes, swisschard in place of kale and diced tomatoes instead of plum. I froze it in individual servings and had ready made lunches!
March 16, 2012
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By: Cynthia Bunde
Filling, healthy & delish! I'd recommend having most of the produce prepped at the beginning, and then it really is super easy to make. I see the other reviewed used spinach instead of kale. I used the kale - it holds up much better in soup and tastes great! I stayed close to the recipe, subbing organic diced tomatoes (instead of canned plum tomatoes), and adding a couple diced links of turkey sausage. Leftovers are even better the next day! Pros: Hearty, tasty, easy Cons: A lot of veggie chopping
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