Tuscan Ribollita White Bean Vegetable Soup

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A comforting bowl of Ribollita which is a Tuscan white bean and vegetable soup served on chunks of day-old bread easy meat-free dinner for a rather nippy evening.


Units Scale
  • 1 onion (diced)
  • 23 Carrots (diced)
  • 23 Celery Sticks (diced)
  • 23 Cloves Garlic (grated)
  • 4 Whole Tomatoes (blanched)
  • 1 Bunch Spinach/Swiss Chard/Kale
  • 1 Large Zucchini
  • 1 Can Cannellini Beans
  • 23 Dried Bay Leaves
  • 23 Sprigs Thyme
  • Salt & Pepper to taste
  • Stale bread (ciabatta/sourdough)
  • Parmesan Rinds (optional)
  • 2/3 cups Vegetable Stock/Broth
  • Freshly grated Parmesan


  1. Heat a thin film of olive oil in a large pot.
  2. Add the onion, garlic, carrot, and celery, and cook till soft.
  3. Roughly chop the tomatoes then add to the pot along with the stock, rinds, herbs, bay leaves, thyme, salt, and pepper.
  4. Allow this to cook until the tomatoes have broken down, then add in the leafy vegetable, cannellini beans, and zucchini
  5. Allow this to simmer for about 10 minutes, season well, and allow to cool completely then refrigerate.
  6. Reheat the next day, lay chunks of bread in a deep dish, ladle soup over, and serve with a generous grating of parmesan and enjoy!!



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