Ribollita Soup

Lunch / Dinner

Ribollita Soup

Italian for “reboiled,” ribollita is a Tuscan soup that was originally made by reheating leftover vegetable soup, such as minestrone, and mixing in chunks of bread. Today it’s a rich and filling soup that’s much more than leftovers. Not only does this one have the basics, it also includes kale for added texture, flavor, and health benefits.


6 servings

Total Time

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Test Kitchen Tip

Part of the cabbage family, kale’s list of health benefits is long. It’s most noted for being an excellent source of the antioxidant vitamins K, A, and C, as well as a very good source of fiber and calcium.


For the soup, heat oil in a pot over medium. Add onions and carrots and sweat 5 minutes. Stir in minced garlic, Italian seasoning, and pepper flakes; cook until fragrant, 1 minute.

Add broth, tomatoes, cabbage, and potatoes; bring to a boil. Reduce heat to medium-low and simmer soup until potatoes are fork-tender, 15 minutes.

Stir in kale and beans; simmer 10 minutes more. Off heat, stir in basil; season with salt and pepper.

Preheat broiler to high with rack 6 inches from element.

For the bread, brush baguette slices with oil and broil until golden brown, 12 minutes. Rub cut sides of garlic over slices.

Serve soup with baguette slices and garnish with Parmesan.


To chop cabbage, quarter it and cut out the core, slice quarters 1-inch thick, then slice crosswise.


Add the kale and beans to the soup in the last 10 minutes of cooking to soften the beans and wilt the kale.


To easily impart garlic flavor, broil baguette slices to toast, then rub them with cut sides of garlic cloves.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 538

% Daily Value*

Total Fat 10g 15%

Saturated Fat 2g 10%

Cholesterol 0mg 0%

Sodium 875mg 36%

Carbs 91g 30%

Fiber 13g 52%

Protein 25g

*Percent Daily Values are based on a 2,000 calorie diet.

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