Tuscan Ribollita

Ribollita is a classic Tuscan soup of vegetables and beans. It is traditionally thickened with stale bread.

Serves: 12
Serving Size: 1 cup
20 mins Prep time 50 mins Cook time
20 mins Prep time
50 mins Cook time
  • Heat oil in 5-quart saucepot or Dutch oven on medium heat. Add pancetta; cook and stir 4 minutes or until browned. Add cabbage, zucchini, onion, carrot, celery, garlic and Seasoning; cook and stir 10 minutes or until vegetables soften

  • Stir in tomatoes with juice, beans and water. Bring to boil, breaking up tomatoes with back of a spoon. Reduce heat to low; simmer, with cover slightly ajar, 30 minutes. Stir in 1/4 cup of the Parmesan cheese. Sprinkle with remaining 1/4 cup Parmesan cheese. Serve with crusty bread, if desired

Cooking tip

Test Kitchen Tips:
•Soup is even better the next day as the name means twice boiled. If soup thickens, add water or vegetable broth.

•Substitute Tuscan kale or Swiss chard, tough ribs removed, for the Savoy cabbage.

•Omit pancetta for vegetarian ribollita.

•Optional: serve with crusty sliced bread (12 slices).

Nutrition information

(Amount per serving)

  • 163Calories: 163Cholesterol: 7mg
  • Sodium: 408mgProtein: 8g
  • Total Fat: 7gFiber: 6g
  • Carbohydrate: 17g