Tuscan Ribollita Soup Recipe

This incredibly easy to make ribollita soup recipe is loaded with greens, vegetables, and beans that is served with crusty rustic bread.

It was really a peasant recipe as it utilizes crusty leftover bread and leftover minestrone soup.


– cannellini beans – fresh rosemary – olive oil – yellow onions – celery – diced carrots

Add the beans to a container and cover with until it is about 4 inches over the top of the beans. Cover and set at room temperature overnight.

In the morning drain the beans and add to a medium-size pot and cover with water until the beans are covered by about 2 inches along with a sprig of rosemary.

Cook the beans for about 30-35 minutes over until tender. Remove the sprig of rosemary and take ½ of the beans and the liquid and put them into a blender and puree them until smooth.

Set aside and keep the other ½ of the beans in the liquid warm. Add the olive oil to a large pot over low to medium heat and cook the onions, celery, carrots, and garlic for 8 to 10 minutes.

Next, add in the kale, cabbage, cooked beans in water, pureed beans, tomatoes, and vegetable stock, and cover with a lid and cook for 15-20 minutes over low to medium heat.

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