Ribollita is a traditional Tuscan soup made with vegetables and beans and thickened with stale bread. The word “ribollita” actually means to re-boil as the soup was originally made from re-boiling leftover vegetable soup the next day with the addition of bread, and like most soups it tastes even better the next day.


  • 1 small leek, white and light green part, washed and thinly sliced

  • 1 carrot, diced

  • 1 celery stalk, diced

  • 3 cloves garlic, minced

  • 2 cups shredded Savoy cabbage

  • 1 cup chopped kale

  • 2 cups cooked or tinned cannellini beans

  • 400g tinned diced tomatoes

  • 4 cups chicken or vegetable broth or filtered water

  • 2 sprigs fresh rosemary

  • 3 sprigs fresh thyme

  • 2 Tbsp ghee 

  • 3 Tbsp olive oil

  • 2 Tbsp freshly chopped parsley, to serve

  • 4 large, thick slices of bread of choice

  • 1 small red onion, thinly sliced

  • ½ cup freshly grated Parmesan

  • Sea salt and freshly ground black pepper, to taste


  • 1.

    Pre-heat the oven to 200’C

  • 2.

    Heat a large casserole pot over medium heat, add the ghee and when hot, add the leek, carrot, celery and garlic, season with salt and pepper and cook, stirring occasionally, until vegetables are soft, about 5 to 10 minutes

  • 3.

    Drain the beans; if they’re tinned, rinse them as well. Add them to the pot along with diced tomatoes and their juices and broth, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring occasionally for 15 to 20 minutes

  • 4.

    Remove the rosemary and thyme stems and stir in kale. Season to taste

  • 5.

    Lay bread slices on top of the soup so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with olive oil and sprinkle with Parmesan

  • 6.

    Put the casserole dish in the oven and bake until the bread, onions and cheese are browned and crisp, about 10 to 15 minutes. If your pot fits under the oven griller, you can also brown the top that way

  • 7.

    Divide the soup and bread among 4 bowls and serve with a scattering of fresh parsley

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Posted by MarkReport
This looks delicious!!! I'm making it tonight, perfect for the cold weather!