Ribollita Soup

Ribollita Soup

Ribollita is a famous, hearty, Tuscan bread soup. The ingredients vary region to region but the ingredients mainly consists of leftover bread, beans, kale, cabbage, and inexpensive vegetables such as carrot, chard, celery, potatoes, and onion.

Categories: Starters

Serves: 6 Preparation time: 10 mins Cooking time: 30 mins



  • 6 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 large onion, chopped
  • 1 large carrot, sliced
  • 2 sticks celery, sliced
  • 2 cloves garlic, chopped
  • 2 courgettes, halved and sliced
  • 150g Savoy cabbage, shredded
  • 400g borlotti beans, drained
  • 400g can chopped tomatoes
  • 150ml red wine
  • 600ml good chicken stock
  • 1 tbsp fresh chopped thyme or 1 tsp dried
  • 75g country style bread, crumbled

To serve

  • 4 slices country bread
  • More Filippo Berio Extra Virgin Olive Oil
  • Flat leaf parsley to garnish


  1. Heat the olive oil in a large pan then add the onion, carrot, celery, garlic and sautee for 5 minutes until soft and pale golden. Add the courgette and cabbage and fry for 2 minutes. Add the beans, tomatoes, wine, stock and thyme; bring to the boil. Cover and simmer for 15-20 minutes or until all the vegetables are tender.
  2. Remove the pan from the heat. Stir the crumbled bread into the soup and leave to soak for 10 minutes - this thickens the soup.
  3. Season the soup to taste then gently re-heat until piping hot.
  4. To serve, place a slice of bread in the base of four soup plates and drizzle over plenty of olive oil. Ladle the soup on top and finish with another drizzle of olive oil.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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