Soups & Stews

Ribollita – Tuscan bread soup

Name: Ribollita – Tuscan bread soup
Prep time: 25 min
Cook time: 1 h 10 min
Yield: 6 people
Cuisine: Italy
Ingredients: 300g dried white beans, soaked overnight, or 650g drained canned beans; 250 g black cabbage or savoy cabbage; 2 carrots; 2 stalks of celery; 2 onions; 3 potatoes; 400 g diced tomatoes; 800 ml vegetable broth; 250 g stale bread; 5 tbsp olive oil; 1 sprig of rosemary; Salt and pepper

6 people · Soups & Stews

Recipe photo: Ribollita – Tuscan bread soup (Soups & Stews)

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Beans, vegetables, black cabbage and bread from the day before combine to make a hearty soup. A dash of olive oil rounds it off when serving. The cooking time applies to beans that have already been pre-cooked.

Timing

For: 6 people
Preparation: 25 min.
Cooking time: 70 min.
For dried beans, additionally: soak overnight and cook until completely soft.

Estimated nutrition

per serving · Calculated for 6 servings.

Energy: ≈ 460 kcal
Protein: ≈ 18.7 g
Carbohydrates: ≈ 53.3 g
Fat: ≈ 13.8 g

The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.

Beans, white, uncooked

Ingredient amounts for the whole recipe; linked reference names retain the source language

300g dried white beans, soaked overnight, or 650g drained canned beans · ≈ 300 g · Assumed quantity / reference product
Beans, white, uncooked (MT:06.084)
250 g black cabbage or savoy cabbage · ≈ 250 g · Assumed quantity / reference product
Wirsing roh (G343100)
2 carrots · ≈ 160 g · Assumed item weight × count; total amount
Karotte/Möhre, roh (G620100)
2 stalks of celery · ≈ 80 g · Assumed item weight × count; total amount
Bleichsellerie roh (G220100)
2 onions · ≈ 200 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100)
3 potatoes · ≈ 450 g · Assumed item weight × count; total amount
Kartoffel geschält, roh (K110100)
400 g diced tomatoes · ≈ 400 g · Assumed quantity / reference product
Tomate geschält, Konserve (G568900)
800 ml vegetable broth · ≈ 800 g · Assumed quantity / reference product
Gemüsebrühe (X416243)
250 g stale bread · ≈ 250 g · Assumed quantity / reference product
Weizenbrot/Weißbrot (B311000)
5 tbsp olive oil · ≈ 68.25 g · Assumed quantity / reference product
Olivenöl (Q120000)

Not included in the base calculation

1 sprig of rosemary · Aromatic / small seasoning or colouring amount
Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

300g dried white beans, soaked overnight, or 650g drained canned beans
250 g black cabbage or savoy cabbage
2 carrots
2 stalks of celery
2 onions
3 potatoes
400 g diced tomatoes
800 ml vegetable broth
250 g stale bread
5 tbsp olive oil
1 sprig of rosemary
Salt and pepper

Instructions

For dried beans, drain the soaking water and cook the beans in fresh water without salt until completely soft; Just rinse canned beans.
Dice onions, carrots and celery and sauté slowly in olive oil for 8 minutes.
Add potatoes, chopped cabbage, tomatoes, rosemary and stock. Simmer for 35-40 minutes until the vegetables are soft.
Stir in the beans, crush half of them lightly and let everything simmer for another 10 minutes until smooth.
Tear the bread into pieces, stir it into the soup and let it soak for 10 minutes; season with salt and pepper.
Best served drizzled with olive oil after a resting period.