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    You are in: Home / Recipes / Tuscan White Bean and Bread Soup (Ribollita) Recipe
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    Tuscan White Bean and Bread Soup (Ribollita)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    2 hrs

    0 mins

    cellogirl2's Note:

    Taken from The Best International Recipe, posted for safekeeping. Do not use sliced sandwich bread in place of the crusty bread. If necessary, substitute chard for the kale.

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    Units: US | Metric


    1. 1
      Adjust an oven rack to the middle position and heat the oven to 300 degrees.
    2. 2
      Spread the bread cubes out over a rimmed baking sheet and bake until dried but not browned, about 30 minutes; set aside.
    3. 3
      Process half the beans and 1/4 cup sof the water in a food processor until mostly smooth, about 12 pulses, stopping to scrape down the sides of the bowl as needed; set aside.
    4. 4
      Heat oil in a large Dutch oven over medium heat until shimmering.
    5. 5
      Add carrots, onion, kale stems, and 1/2 teaspoons salt and cook until vegetables are softened, 8 to 10 minutes.
    6. 6
      Stir in the garlic and cook until fragrant, about 30 seconds.
    7. 7
      Stir in tomatoes and cook until softened, about 2 minutes.
    8. 8
      Stir in pureed beans, remaining whole beans, remaining water, kale leaves, potato, and bay leaves and bring to a simmer.
    9. 9
      Reduce heat to low, partially cover, and simmer until potato is tender, about 40 minutes.
    10. 10
      Stir in rosemary sprig and 2 cups of dried bread cubes into the soup, cover, and let stand off the heat until the bread is soggy and falling apart, 15 to 20 minutes.
    11. 11
      Discard rosemary sprig and bay leaves and stir to break up bread pieces and thicken the soup.
    12. 12
      Season to taste with salt and pepper.
    13. 13
      Divide remaining bread cubes among individual bowls and ladle thickened soup over the top.
    14. 14
      Drizzle olive oil over top of each portion and serve, passing out the Parmesan cheese separately.

    Ratings & Reviews:


    Nutritional Facts for Tuscan White Bean and Bread Soup (Ribollita)

    Serving Size: 1 (503 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 319.7
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 255.6 mg
    Total Carbohydrate 47.8 g
    Dietary Fiber 10.4 g
    Sugars 6.0 g
    Protein 13.3 g

    The following items or measurements are not included:


    fresh rosemary

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