Ribollita Soup

March/April 2012

Your rating: None Average: 4.1 (87 votes)

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.

Ribollita Soup

4 Reviews for Ribollita Soup

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!

Makes alot of soup.. so healthy!
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!

Comments (1)

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Anonymous wrote 3 years 47 weeks ago

Love this soup. I added juice

Love this soup. I added juice from half a lemon and it was even better! Agree on having all your veg cut before you get started.

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!

Hearty, tasty, easy
Delicious soup

I love soup, and beans, so this was a double bonus. I also like spicy so I added some red pepper flakes and used spinach instead of kale. It was super! Thankfully I have enough leftovers for lunch this week.

Healthy, quick and tasty

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