Ribollita Recipe

Experience the rustic charm of Italy with this hearty Ribollita soup! Adapted from a Real Simple Magazine recipe (April 2005), this recipe uses leftover stale bread to create a deeply flavorful and satisfying Tuscan classic. Perfect for a cozy night in, this soul-warming soup is brimming with fresh vegetables and savory bacon. A simple yet elegant dish that's sure to become a family favorite.

Prep Time 20 mins
Cook Time 84 mins
Calories 389.9 kcal
Protein 31g
Rating 5.0 (1 Reviews)
Ribollita 32

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ribollita

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How to Make Ribollita

  1. Heat a large Dutch oven or soup pot over medium heat.
  2. Add 4 slices of bacon, diced, and cook until browned and crispy, about 2-3 minutes. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon fat in the pot.
  3. Add 1 tablespoon olive oil to the pot. Add 1 medium onion, chopped, and cook until softened and translucent, about 4 minutes.
  4. Add 2 celery stalks, chopped, 1 cup carrots, chopped, and 2 cloves garlic, minced, and cook until softened, about 5 minutes.
  5. Add 1 medium potato, peeled and diced, and cook until slightly softened, about 6 minutes.
  6. Stir in 1 (28-ounce) can crushed tomatoes, 1/2 cup dry red wine, 4 cups vegetable broth, 1 (15-ounce) can cannellini beans, rinsed and drained, and 2 cups water.
  7. Add 1 bunch Swiss chard, roughly chopped, placing it on top of the other ingredients. Cover the pot and bring to a boil.
  8. Uncover, stir gently to combine, and reduce heat to a simmer. Cook for 45 minutes, stirring occasionally.
  9. Stir in 1 cup stale bread, cubed (day-old is best).
  10. Remove from heat. Season generously with salt and freshly ground black pepper to taste.
  11. Stir in the reserved crispy bacon.
  12. Ladle the Ribollita into bowls. Finish with a drizzle of olive oil or pesto, and a sprinkle of grated Parmesan cheese, if desired.

Nutrition Information (Approximate per serving)

Sodium

62 g

Sugar

29g

Fat

6g

Carbs

22g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Bean & Lentil Recipes European Italian Mediterranean Healthy Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Soups Stews Vegetables Easy European Fall Winter Italian Seasonal Greens Chard 3 Steps Or Less 4 Hours Or Less