Vegan
What else can I make with these ingredients?
This recipe may contain allergens
🇮🇹
Minestrone
Easy 55 min~170 kcal 6/10
🍲
Ribollita
A Tuscan soup of bread, beans, and black cabbage, cooked until thick, rustic, and hearty enough to eat like a stew.
Medium⏱️ 1 hr 15 min📖 1 min readServes 6~240 kcal🇮🇹 Italian🌍 Full translation
20 min prep 45 min cook 10 min rest
- #One-Pot
- Vegan
- Vegetarian
- #Winter
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 15 min- Prep20 min
- Resting/Marinating10 min
- Cooking45 min
Ingredients
6 servings
Quick:
- 1 demet Tuscan kale
- 2 su bardağı(~400 ml) Cooked white beans
- 4 dilim Stale bread
- 1 adet Onion
- 3 adet Tomato
- 1 adet Carrot
- 1 dal Celery stalk
- 3 yemek kaşığı(~45 ml) Olive oil
- 1 çay kaşığı(~5 ml) Salt
What else can I make with these ingredients?
Instructions
- 1
Dice the onion, carrot, and celery, and chop the kale coarsely.
- 2
Saute the onion and tomato over medium heat for 8 minutes.
8 min08:00 - 3
Add the kale, beans, and water, then cook for 30 minutes.
30 min30:00 - 4
Tear the stale bread into the pot.
- 5
Rest the soup for 10 minutes, so the bread absorbs liquid and gives body.
10 min10:00 - 6
Drizzle with olive oil and serve hot.
💡 Tip: Stale bread gives the soup its body; fresh bread does not create the same texture.
🍽️ Serving suggestion: Serve hot with olive oil drizzled over the top.
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)
~240
kcal calories
9
g protein
35
g carbs
6
g fat
Protein 16%Carbs 61%Fat 23%
GI 31 · Low GIGL 11 · Medium GL
3.5g
Sugar
5.7g
Fiber
403.1mg
Sodium
1g
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)
6/10Strong satiety, counts as a main meal
This recipe may contain allergens
- Gluten
- Celery
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 Ribollita make?
This recipe serves 6.How long does Ribollita take?
Prep 20 minutes, cooking 45 minutes, including 10 minutes of passive resting; 75 minutes in total.Is Ribollita difficult?
This recipe is rated medium.How many calories does Ribollita have?
Approximately 240 kcal per serving. Protein: 9g, carbs: 35g, fat: 6g.Which allergens does Ribollita contain?
This recipe contains Gluten, Celery. Check it against your dietary needs.Which cuisine does Ribollita belong to?
This recipe belongs to Italian cuisine.How many ingredients does Ribollita need?
This recipe needs 9 ingredients.Is Ribollita filling?
Satiety bar per serving is 6/10; strongly filling, works as a main meal. The score is based on protein, fiber and the satiety index.
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