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Tuscan Vegetable Soup – Ribollita Recipe 🇮🇹

This Ribollita recipe from Eataly is the perfect summer soup! I love to make it with freshly harvested vegetables from my garden.

This Tuscan vegetable soup recipe from Eataly is perfect for summer and fall. I love to make Ribollita with the veggies from my garden. This is a hearty and rustic dish that makes great leftovers!


  • 1 bunch Tuscan kale, cut into 2-inch ribbons
  • 1 head savoy cabbage, cut into 2-inch ribbons
  • 1 bunch Swiss chard, cut into 2-inch ribbons
  • 2 russet potatoes, peeled and diced
  • 3 large carrots, peeled and diced
  • 2 cups canned whole peeled tomatoes
  • 2 zucchini, diced
  • 1 rib celery, diced
  • 2 leeks (white parts only), sliced
  • 2 cloves garlic, sliced
  • 2 cups cooked cannellini beans, half pureed
  • 3 tablespoons extra virgin olive oil, plus more for finishing
  • ½ teaspoon crushed red pepper flakes
  • 1 bay leaf
  • Leaves of 1 sprig thyme
  • Fine sea salt, to taste
  • 1 to 2 cups (2-inch) cubed stale bread

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