Vegan
What else can I make with these ingredients?
This recipe may contain allergens
🇮🇹
Ribollita
Medium 1 hr 15 min~240 kcal 6/10
🥬
Tuscan Ribollita
A Tuscan vegetable and white bean soup thickened with stale bread, kale, tomato, carrot, celery, and olive oil.
Medium⏱️ 1 hr 30 min📖 1 min readServes 6~360 kcal🇮🇹 Italian🌍 Full translation
20 min prep 60 min cook 10 min rest
- Vegan
- #Winter
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 30 min- Prep20 min
- Resting/Marinating10 min
- Cooking1 h
Ingredients
6 servings
Quick:
For the soup
- 2 su bardağı(~400 ml) Boiled white beans
- 4 dilim Stale bread
- 1 demet Cavolo nero
- 1 adet Onion
- 2 adet Carrots
- 2 dal Celery stalks
- 1.5 su bardağı(~300 ml) Tomato puree
- 5 su bardağı(~1000 ml) Vegetable stock
- 4 yemek kaşığı(~60 ml) Olive oil
- 3 diş Garlic
General
- 1 tatlı kaşığı(~10 ml) Salt
- 0.5 çay kaşığı(~2.5 ml) Black pepper
What else can I make with these ingredients?
Instructions
- 1
Dice the onion, carrots, celery stalks, and garlic small.
- 2
Soften the vegetables in olive oil for 8 minutes.
8 min08:00 - 3
Add the tomato puree, salt, and black pepper, and cook for 6 minutes.
6 min06:00 - 4
Cut the cavolo nero into strips and add it to the pot with the vegetable stock and beans.
- 5
Cook the soup over low heat for 35 minutes.
35 min35:00 - 6
Tear the stale bread into pieces, add it to the pot, and cook for 10 minutes to thicken.
10 min10:00 - 7
Rest the ribollita for 10 minutes, drizzle olive oil over the top, and serve.
10 min10:00
💡 Tip: If you cannot find cavolo nero, use a mix of chard and cabbage; making it entirely with spinach weakens ribollita's hearty texture.
🍽️ Serving suggestion: Serve ribollita with a drizzle of olive oil and toasted bread; optional pickles fit naturally on a Turkish table.
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)
~360
kcal calories
15
g protein
54
g carbs
8
g fat
Protein 17%Carbs 62%Fat 21%
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.
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 Tuscan Ribollita make?
This recipe serves 6.How long does Tuscan Ribollita take?
Prep 20 minutes, cooking 60 minutes, including 10 minutes of passive resting; 90 minutes in total.Is Tuscan Ribollita difficult?
This recipe is rated medium.How many calories does Tuscan Ribollita have?
Approximately 360 kcal per serving. Protein: 15g, carbs: 54g, fat: 8g.Which allergens does Tuscan Ribollita contain?
This recipe contains Gluten, Celery. Check it against your dietary needs.Which cuisine does Tuscan Ribollita belong to?
This recipe belongs to Italian cuisine.How many ingredients does Tuscan Ribollita need?
This recipe needs 12 ingredients.
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