ItalianSoup

Ribollita Recipe

Name: Ribollita
Cook time: 45 min
Total time: 24 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 5 tablespoons Olive Oil; 1 chopped Onion; 1 chopped Carrots; 1 stalk chopped Celery; 1 tablespoon minced Garlic; 2 cups Cannellini Beans; 1 Canned tomatoes; 4 cups Water; 1 fresh sprig Rosemary; 1 fresh sprig Thyme; 1 pound chopped Kale; 4 thick slices Wholegrain Bread; 1 thinly sliced Red Onions; ½ cup freshly grated Parmesan

Ribollita is a Tuscan bread and vegetable soup that builds on a soffritto of onion, carrot, and celery. Cannellini beans, tomatoes, and herbs simmer together to form the base, then kale is stirred in just before serving. Thick slices of wholegrain bread, red onion, and Parmesan are layered on top, then baked until the topping turns golden and crisp. This creates a deeply browned, cheesy crust that covers the soup.

Recipes.zone

August 9, 2026

Back24 minServes 4Easy

Cook mode

Veggie

vegetarian weeknight dinner cold winter days comfort food one-pot

About this recipe

Ribollita is a Italian soup recipe that takes about 24 min from start to finish and serves 4. It calls for 14 ingredients across 4 steps, and is rated easy. A serving works out at around 489 kcal with roughly 21 g of protein. Filed under vegetarian, weeknight dinner, cold winter days and comfort food.