Tuscan Ribollita

Tuscan Ribollita

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June 6, 2022

Ribollita is the recovery dish of excellence of the Tuscany culinary tradition. It is a poor dish based on bread and vegetables of the autumn season.

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Category Main Soup
Country Italy
Prep 30 mins
Cook 30 mins
Ready-in 60 mins
Yields 6-8 people
Skill Level Easy


200 g cabbage
200 g black cabbage
200 g beets
1 potato
1 carrot
1 celery
1 onion
4 tablespoons of tomato sauce
350 g precooked beans
40 g Parmigiano Reggiano cheese
8 slices of Tuscany bread (unsalted bread)
1 L of vegetable broth
Extra virgin oil, salt and pepper to taste

Nutritional Table

Energy 387
Protein 19 g
Lipids 3 g
Carbohydrate 16 g
Sodium 144 mg
Phosphate 333 mg
Potassium 305 mg

Cooking Method


  1. Peel the potato. Cut the potato, cabbage, black cabbage and beets into streeps after washing them and place in a pot of water to boil for 20-30 minutes
  2. Meanwhile fry the onion in a pan with 3 spoons of extra virgin oil. Add celery and carrot cut into cubes.
  3. Add the beans after having drained them from the storage water and washed let them flavor for a few minutes
  4. Drain the vegetables and add them in the pan with beans
  5. Cover with a liter of vegetable broth
  6. Add the tomato sauce and cook for another 30 minutes
  7. When cooked add salt and pepper to taste
  8. Toast the slices of bread , put them on individual plates, pour the soup and season with extra virgin oil and Parmigiano Reggiano cheese.