Ribollita A Classic Tuscan Winter Soup Recipe

Recipe By The Spruce Eats

Ribollita is a hearty, comforting soup that is very traditional and popular throughout tuscany, and particularly in florence. It's essentially another way to use up stale tuscan bread (since tuscan bread is made without salt, it hardens quite quickly). It's made with an assortment of vegetables, cannellini beans, and tuscan kale (a. K. A. Dinosaur or lacinato kale). The first day it's made, it's more of a soup (called "Minestra di pane, " Or "Bread soup"), and then when reheated the next day it becomes ribollita (literally meaning "Reboiled"), which is even better

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40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Ribollita A Classic Tuscan Winter Soup
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ingredients serve

Ingredients for Ribollita A Classic Tuscan Winter Soup Recipe

  • 0.17 pound 500 g dried white beans
  • 0.17 Small Onion
  • 0.17 Small carrot
  • 1 inch 1 stalk celery
  • 0.17 bunch Small parsley
  • 1/25 cup Olive oil
  • 1/4 tablespoon Tomato paste
  • 0.17 pound 500 g kale
  • 0.17 pound 500 g beet greens
  • 0.08 pound 250 g potatoes
  • As required Fine sea salt and freshly ground black pepper
  • 0.17 sprig Fresh thyme
Nutrition
value
225
calories per serving
12 g Fat8 g Protein20 g Carbs9 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    8g
  • Carbs
    20g
  • Fiber
    9g

MacroNutrients

  • Carbs
    20g
  • Protein
    8g
  • Fiber
    9g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    369mg
  • Iron
    9mg
  • Vitamin A
    3412mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    224mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    193mg
  • Vitamin E
    3mg
  • Copper
    1mcg
  • Magnesium
    177mg
  • Manganese
    1mg
  • Phosphorus
    161mg
  • Selenium
    42mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats