Ribollita, Tuscan Bread and Vegetable Soup


Ribollita (Tuscan Bread and Vegetable Soup) means “re-boiled” or “twice cooked.” Plan to make this soup the day before you want to serve it. Then, put it in stoneware bowls, add Parmesan cheese, if desired, and reheat it in the oven. Old fashion reheating, but well worth it. A favorite when my family lived in Settignano, Italy. Barb L.

Yield: 6-8 cups


3 Tbsp Flying Olive Single Varietal of Choice, plus more for drizzling when serving

1 carrot, roughly chopped

½ an onion, roughly chopped

½ a stalk of celery, roughly chopped

2 baking potatoes, peeled and cut into a ½” dice

1 bunch of kale (Tuscan, such as lacinato or cavolo nero), leaves only, stripped from the stems, roughly chopped

½ medium head of savoy cabbage (a milder cabbage)

1 can (about 15 ozs) Italian whole peeled tomatoes

½ pound stale (really) crusty Italian bread or country-style bread cut into ½” slices

1 (Approximately 15 oz can) of cannellini beans, rinsed and drained

Sea salt (I highly recommend Arrabbiata di Roma from our Salts-of-the-Earth collection. It has great Italian flavors plus just a little kick of spice*

Freshly ground black pepper to taste

The “boot” of a piece of Parmesan cheese (the tough outer rind) for adding to the stock or flakes of Parmesan to serve, if desired.


In a large stock pot, heat the Flying Olive Extra Virgin Olive Oil of Choice on medium. When it begins to shimmer, add the carrot, onion, celery, and sauté for about 5 minutes until translucent. Add the potatoes, kale, and savoy cabbage. Sauté for an additional 5 minutes until the cabbage has wilted.

Add the tomatoes, crushing them with your hands as you add them, or breaking them up with a spoon. Add enough water to cover everything. Season with sea salt and pepper.

Bring the soup to a boil, then reduce the heat to a simmer for 1½ hours. Check to be sure the veggies are tender before proceeding.

Add the bread, torn up a bit if large, and beans. Cook for an additional 30 minutes. The crusts should start to fall apart as they cook. Don’t worry if the soup is VERY thick. When you reheat it, you will add a little water.+

The next day, ladle into stoneware bowls, add water if very thick and additional Parmesan cheese, if desired. Reheat in a 350 degree oven until heated through and the cheese has melted., about 15-20 minutes. Drizzle with a little Flying Olive Extra Virgin Olive Oil and serve.

Submitted by Barb L.

*Available in the Eastgate Store