Ribollita (Tuscan Vegetable Soup)

  • Active Time 25m
  • Total Time 5h 55m

Makes 6 servings


  • For the Beans:
  • 1 cup Great Northern or cannellini beans
  • 1 carrot, peeled and cut in half
  • 1 stalk celery
  • 1/2 red onion, halved and studded with 1 clove
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • For the Soup:
  • 1/2 medium red onion, minced
  • 1 leek, white and light green parts, rinsed and diced
  • 1/4 cup olive oil, plus extra for drizzling on top
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1 cup chopped savoy cabbage
  • 1 cup firmly packed chopped Swiss chard
  • 1 cup diced zucchini
  • 1 baking potato, peeled and cubed
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups canned Italian plum tomatoes, pureed
  • 3 cups water
  • 6 to 8 slices crusty Tuscan-style bread


TO MAKE THE BEANS: Cover the beans with cold water and soak overnight. Alternatively, use the quick-soak method: Place the beans in a pot of water to cover and bring to a boil for 5 minutes. Remove from the heat and set aside for 1 hour.

Drain the beans, place them in a saucepan with the remaining ingredients, and cover with water by at least 3 inches. Bring to a boil and reduce the heat to a simmer. With a slotted spoon or ladle, skim off any foam that rises to the surface. Continue cooking until the beans are tender, 1 to 1 1/2 hours. If not using the beans right away, let them cool in their liquid.

TO MAKE THE SOUP: In a medium stockpot, combine the onion, leek and olive oil. Cook over medium heat for 3 to 4 minutes. Add the carrot, celery, cabbage, Swiss chard, zucchini and potato. Add the salt and pepper. Cook for an additional 5 minutes, stirring occasionally.

Add the tomatoes to the pot. Puree the beans with 1 cup of their cooking liquid in a food processor, blender or food mill. Add to the soup. Add the water. Simmer, covered, over low heat for 3 hours.

To serve the ribollita, place slices of bread in the bottom of a soup bowl and ladle the soup on top. Garnish the soup with a drizzle of olive oil on top.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3706

nutrition information per serving

335 calories; 11g total fat; 0mg cholesterol; 1000mg sodium; 49g carbohydrates; 10g fiber; 12g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Cooking.com Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.

Follow Cooking.com