~311 cal · 19g protein · 57g carbs · 1g fat (estimated, per serving)
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Thick Tuscan bread-and-bean soup topped with a swirl of olive oil
🇮🇹 Tuscany
Ribollita was born of Tuscan thrift: yesterday's minestrone reboiled with stale bread until it thickened into something you eat with a fork. Cavolo nero — the dark, blistered Tuscan kale — gives it backbone, and a raw thread of new olive oil poured over each bowl makes it sing.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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4 thick slices stale country bread, torn
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3 cups cooked cannellini beans (half mashed)
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1 large bunch cavolo nero (Tuscan kale), shredded
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1 each, diced carrot, celery, onion, soffritto
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1 cup canned peeled tomatoes
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for finishing good olive oil
Instructions
1
Sweat the carrot, celery, and onion in olive oil until soft and sweet, about 12 minutes.
2
Add the tomatoes and cavolo nero and cook 15 minutes until the greens collapse.
3
Stir in the whole and mashed beans with enough water to make a loose soup; simmer 20 minutes.
4
Fold in the torn bread (or gluten-free bread) and cook gently until it dissolves and the soup turns thick enough to stand a spoon in.
5
Rest off the heat 30 minutes, then reheat to serve — finish each bowl with a raw swirl of olive oil.
Tuscan cucina povera.
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🌏 While it simmers — know your destination
📍
Tuscany. The land of bread soups and the "bean-eaters" of Florence.
🗺️
Italy. Twenty regions, twenty utterly different cuisines.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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