Healthy Meal Prep
Ribollita Recipe



Ribollita is a traditional thick Tuscan soup with kale, cabbage, cannellini beans, and stale crusty bread stirred in at the end to thicken it.


  • 2 ¾ cups cannellini beans, soaked in water for 12 hours
  • water to cover
  • salt to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 carrot, finely chopped
  • 2 potatoes, peeled and coarsely chopped
  • 10 ounces coarsely chopped kale
  • 10 ounces coarsely chopped Swiss chard
  • 10 ounces coarsely chopped Savoy cabbage
  • 1 (7 ounce) can tomato puree (passata)
  • salt and ground black pepper to taste
  • 1 loaf stale Tuscan bread


  1. Drain and rinse cannellini beans and place in a large pot. Pour in enough water to cover; add salt. Cover and cook over medium-low heat until tender, 1 1/2 to 2 hours.
  2. Drain the beans, reserving the cooking liquid. Set aside 1/2 of the beans. Puree the remaining beans in the pot using an immersion blender.
  3. Heat oil in a large saucepan over low heat. Cook onion, celery, and carrot until soft, 10 to 15 minutes. Add 1/2 of the reserved cooking liquid, pureed beans, potatoes, kale, Swiss chard, Savoy cabbage, and tomato puree. Bring to a boil. Cover and simmer until potatoes are soft, about 40 minutes. Season with salt and pepper.
  4. Stir whole beans into the saucepan with the remaining cooking liquid. Cook for 15 minutes. Remove soup from heat; let stand for 15 minutes.
  5. Chop bread and add to the soup a few pieces at a time so it soaks up the liquid and thickens the soup. Bring soup back to a boil. Remove from heat.

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Nutritional Information


Servings Per Recipe: 8
Calories: 559.1
% Daily Value *
protein: 47 %
carbohydrates: 33 %
exchange other carbs:
dietary fiber: 27 %
fat: 12 %
saturated fat: 6 %
vitamin a iu: 188 %
niacin equivalents: 92 %
vitamin b6: 28 %
vitamin c: 131 %
folate: 55 %
calcium: 23 %
iron: 45 %
magnesium: 73 %
potassium: 48 %
sodium: 30 %
thiamin: 56 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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