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Ribollita Soup


Ribollita Soup garnished with Grated Parmesan and Olive Oil with Crusty Dipping Bread on the side

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  • 2 cups canned cannellini beans, rinsed and drained well
  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 3 leeks, white and light green parts only, sliced into half moons
  • 3 carrots, peeled sliced into half moons
  • 3 celery stalks, peeled sliced into half moons
  • 2 garlic cloves, sliced thinly plus 1 whole garlic clove
  • generous pinch of red pepper flakes
  • 2 sprigs fresh thyme and 1 bay leaf
  • 1/2 pound kale, roughly chopped
  • 1/2 pound cabbage, roughly chopped
  • 1 bunch of fresh spinach or chard, rinsed and de-stemmed
  • 2 tablespoons tomato paste
  • 6 cups vegetable or chicken stock
  • 4 slices ciabatta, toasted
  • sea salt
  • freshly ground white pepper
  • freshly grated Parmigiano-Reggiano


Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from


Step 1

In a soup pan, heat the oil over medium-high heat until hot but not smoking. Add the onion, leek, carrots, celery, sliced garlic, red pepper flakes and herbs. Cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes or so. Add the kale and cabbage and cook until the cabbage has softened and the flavors have blended, about 10 minutes. Add the tomato paste, and stir until the tomato paste is caramelized throughout the vegetables. Add the stock and beans and let simmer until the flavors are well blended, about 30 minutes more. Remove from heat and add the spinach or chard and stir. Remove the sprigs of thyme and bay leaf. Season with salt and freshly ground white pepper.

Toast or grill the ciabatta bread until both sides are browned. Gently rub one side of the ciabatta crust with reserved whole garlic clove. Serve the soup very hot in warmed bowls with a slice or two of ciabatta placed at the bottom of each bowl. Garnish with freshly grated Parmigiano-Reggiano and a drizzle of olive oil.

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