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.

Eataly and Lidia Bastianich
Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 1/8 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 1/8 teaspoon each salt and pepper.

  • 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 1/4 teaspoon pepper and 1/8 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 Facts

211 calories; protein 8.3g; carbohydrates 31.7g; dietary fiber 8g; sugars 5.8g; fat 6.4g; saturated fat 0.8g; vitamin a iu 5381.7IU; vitamin c 53.3mg; folate 73.2mcg; calcium 112.6mg; iron 2.9mg; magnesium 81.7mg; potassium 669.3mg; sodium 505.4mg; thiamin 0.1mg.

Reviews (9)

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11 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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! Read More
Rating: 2 stars
What happened to the day-old bread to thicken the soup -as mentioned in the description of the soup? Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Pros: Healthy quick and tasty Cons: none Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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 Read More