10 hours 15 min

    This is an Italian dish of peasant origins. Ribollita literally means "re-boiled". This soup is made with beans, vegetables and soup. It's delicious and vegan-friendly. Serve for lunch or dinner.

    14 people made this

    Serves: 8 

    • 1 tablespoon olive oil
    • 1 large red onion, diced
    • 2 carrots, diced
    • 1 stick celery, diced
    • 4 potatoes, diced
    • 10 courgettes, diced
    • 1 leek, sliced
    • 1 litre hot water
    • 1 bunch Swiss chard, chopped
    • 1 head Savoy cabbage, quartered, cored and finely chopped
    • 1 bunch kale, finely chopped
    • 2 (410g) tins cannellini beans, drained and rinsed
    • salt and ground black pepper to taste
    • 3 tablespoons tomato puree
    • 8 slices day-old bread

    Prep:45min  ›  Cook:1hr30min  ›  Extra time:8hr chilling  ›  Ready in:10hr15min 

    1. Place the olive oil in a deep pan and heat over medium-high heat. Stir in the onion and cook until transparent, about 5 minutes.
    2. Mix in the carrots, celery, potatoes, courgettes and leek. Stir and cook 5 minutes more. Pour in the hot water to cover the vegetables.
    3. Stir in the Swiss chard, Savoy cabbage and kale. Cover, reduce heat to medium and simmer for 1 hour.
    4. Place 1 tin of beans in a liquidiser or food processor. Blend until smooth. Stir pureed beans into the vegetable mixture along with the second tin of beans.
    5. Season to taste with salt and pepper. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Stir in the tomato puree.
    6. Prepare the soup by layering slices of bread with the vegetable mixture in a casserole dish or soup dish. Cover and refrigerate for at least 8 hours or overnight.
    7. To serve the soup, place in a pot and reheat over medium heat. Serve hot.


    If Swiss chard is unavailable, use spinach instead.

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