Italy · Mediterranean
Ribollita
Tuscan bread and bean soup built to be reheated — it improves overnight.
70 min Serves 6 easysoupvegantuscany
Ingredients
- 400g cannellini beans
- 1 bunch cavolo nero
- 1 onion, 1 carrot, 1 celery stick
- 400g tinned tomatoes
- 200g stale bread
- Olive oil, salt
Method
- 1
Soften the chopped soffritto in olive oil for 10 minutes.
- 2
Add tomatoes, beans and 1L water; simmer 30 minutes.
- 3
Stir in shredded cavolo nero and cook 15 minutes more.
- 4
Tear in the stale bread and let it collapse into the soup.
- 5
Cool, then reheat the next day and pour over olive oil.
Budget note
This is a leftovers recipe by design: stale bread and end-of-week vegetables.
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
The Trattoria Trail
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook