Ribollita (Italian Vegetable/Bean Soup)

READY IN: 3hrs 30mins
Recipe by Chef Dudo

Found this recipe in a Swedish food magazine. According to them it is a soup originating from Tuscany in Italy. Agreed, it is a lot of chopping but the soup is worth it. It freezes well.

Top Review by MamaJ

I served this last night for my weekly "soup night" and my guests loved it. I was skeptical about using plain water instead of broth, but the veggies gave it so much flavor, no stock was needed. I cut back just a bit on the spinach and added it at the end of cooking because I like to keep its beautiful color. Thanks for another wonderful recipe Chef Dudo!

Ingredients Nutrition


  1. Start the day before by soaking the beans in plenty of water.
  2. Drain the beans, cook them in water until soft, about 1 1/2 hour.
  3. In the meantime, chop all the vegetables and saute the onions, carrots, celery and garlic in the oil.
  4. Gently fry for about 30 minutes.
  5. Add broth from the beans + water to make a total of 10 cups.
  6. Add tomatoes, jalapeno pepper and spinach.
  7. Add salt and cook on low fire for about 20 minutes.
  8. Put the beans in the soup and cook on low fire for 40 minutes.
  9. I does not matter if the soup cooks longer, in fact you can start in the morning and have the soup on the stove the whole day.

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