Vegetarian
What else can I make with these ingredients?
This recipe may contain allergens
🇮🇹
Ribollita
Medium 1 hr 15 min~240 kcal 6/10
🥬
Florentine Ribollita Soup
Beans, cavolo nero, vegetables, and stale bread thicken into a Tuscan winter soup.
Medium⏱️ 1 hr 5 min📖 1 min readServes 6~300 kcal🇮🇹 Italian🌍 Full translation
15 min prep 45 min cook 5 min rest
- Vegetarian
- #Winter
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 5 min- Prep15 min
- Resting/Marinating5 min
- Cooking45 min
Ingredients
6 servings
Quick:
- 2 glass(~400 ml) Cannellini beans
- 300 g Tuscan kale
- 150 g Stale bread
- 1 pcs Onion
- 1 pcs Carrot
- 2 sprig Celery stalks
- 3 pcs Tomatoes
- 5 glass(~1000 ml) Vegetable stock
- 40 g Parmesan
- 4 tbsp(~60 ml) Olive oil
What else can I make with these ingredients?
Instructions
- 1
Soften the onion, carrot, and celery in olive oil for 12 minutes.
12 min12:00 - 2
Add the tomatoes and cook for 6 minutes into a sauce.
6 min06:00 - 3
Mash half of the beans and add them to the pot.
- 4
Add the vegetable stock and remaining beans, then boil for 15 minutes.
15 min15:00 - 5
Add the chopped kale and cook for 10 minutes.
10 min10:00 - 6
Tear the stale bread into pieces and stir it into the soup.
- 7
Rest the ribollita for 5 minutes and serve with olive oil and Parmesan.
5 min05:00
💡 Tip: Adding stale bread near the end thickens the soup without making it gummy.
🍽️ Serving suggestion: Drizzle with olive oil and serve hot in bowls with Parmesan.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Vitamin C
Nutrition (per serving)
~300
kcal calories
12
g protein
44
g carbs
9
g fat
Protein 16%Carbs 58%Fat 26%
GI 30 · Low GIGL 13 · Medium GL
7.6g
Sugar
4.6g
Fiber
774.7mg
Sodium
2.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Satiety (per serving)
7/10Strong satiety, counts as a main meal
This recipe may contain allergens
- Gluten
- Celery
- Milk
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Florentine Ribollita Soup make?
This recipe serves 6.How long does Florentine Ribollita Soup take?
Prep 15 minutes, cooking 45 minutes, including 5 minutes of passive resting; 65 minutes in total.Is Florentine Ribollita Soup difficult?
This recipe is rated medium.How many calories does Florentine Ribollita Soup have?
Approximately 300 kcal per serving. Protein: 12g, carbs: 44g, fat: 9g.Which allergens does Florentine Ribollita Soup contain?
This recipe contains Gluten, Celery, Milk. Check it against your dietary needs.Which cuisine does Florentine Ribollita Soup belong to?
This recipe belongs to Italian cuisine.How many ingredients does Florentine Ribollita Soup need?
This recipe needs 10 ingredients.Is Florentine Ribollita Soup filling?
Satiety bar per serving is 7/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.
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