Italian Ribollita (Vegetable and Bread Soup) Recipe -
Italian Ribollita (Vegetable and Bread Soup) Recipe
  • READY IN 10+ hrs

Italian Ribollita (Vegetable and Bread Soup)

Recipe by  

"This hearty bread and vegetable soup is served 're-boiled,' as its Italian name indicates."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    45 mins
  • COOK

    1 hr 30 mins

    10 hrs 15 mins


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

Most Helpful Positive Review
Oct 29, 2009

I had all of these veggies (except zucchini) in my fridge, thanks to the CSA program I'm in. I didn't know what to do with all of it, but this was a great solution. I worried that the lack of spices would make this bland, but I needn't have worried. This is a hearty soup, perfect for a chilly autumn day. At the table, I added a bit of parmesan and enjoy it even more. My daughter, she's 6 and is very picky, liked it - although she removed the soggy bread. My husband ate two bowls full and declared that it felt great to eat a hearty soup while enjoying so many veggies. Amen!

Most Helpful Critical Review
Feb 12, 2014

This made a whole lotta soup! I followed steps 1&2 to a tee and found it a bit bland so I used 1 cup finely chopped stewed tomatoes and 3 tbsp tomato paste in total. I tore the bread into pieces and placed them at the bottom of my slow cooker. Poured the soup over that and left in fridge overnight. Let the soup sit on low for the entire next day. When I ladled the soup out, the bread was almost like a dumpling. This wasn't my most favourite soup but I loved using all of the veggies I had left after a week of not cooking too much, and had some frozen as well. I had a lot of leftovers so I added some cooked pieces of Italian sausage. YUM. I enjoyed trying this soup. Thanks TINATED.

Dec 07, 2007

I found this made alot of soup so have lots of friends over and it does get better with age. The only thing I didn't like and it may have been something I did wrong but the bread was not soaked through and was a bit overwhelming...not exactly like the one I remember from Tuscany but good!

Jun 02, 2011

This was an easy and healthy soup to make for my family. I followed the recipe as written with a few on hand-ingredient changes(frozen sliced zucchini/1 can fire-roasted tomatoes/No Swiss Chard). This is a soup that tastes even better the days after you make it!

Dec 31, 2007

very tasty, but you have to like bread in your soup! Hearty vegies were nice.

Feb 29, 2012

Very good soup. I made it without adding the bread and ate it right after it was done cooking. I will make it again!

Jun 17, 2012

Very hearty italian peasant soup, but be advised this recipe makes 6 quarts of soup. The bread adds a nice flavor to a filling soup.

Dec 14, 2010

Fantastic, made a few changes...substituted parsnips for potatoes, turkey broth for water, added garlic, and added red thai chili sauce ( sauce). My family loved it...oh we are doing low carbs so we did without the bread.


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  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 68.9 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.9 g
  • 6%
  • Fiber
  • 14.7 g
  • 59%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 624 mg
  • 25%

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

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