Illustrative image generated with AI
Tuscan ribollita
Tuscan bread and bean soup with cavolo nero: cook it once, then reboil it the next day.
Published on November 11, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Cannellini beans, dry, raw 200 g soaked for 12 hours
- Kale 300 g shredded
- White bread 150 g stale
- Carrot, raw 80 g
- Celery, raw 60 g
- Fresh onion 80 g
- Canned tomatoes 200 g
- Extra virgin olive oil 40 g
- Fine salt 6 g
- Water 1500 g
Steps
-
1 Soak the beans for 12 hours.
-
2 Boil the beans in water for 40 minutes.
-
3 Make the soffritto with carrot, celery and onion.
-
4 Add the cavolo nero, tomatoes and water and cook for 30 minutes.
-
5 Add the beans and stale bread and cook for another 10 minutes.
-
6 Serve with a drizzle of raw oil.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 406 kcal | 74 kcal |
| Protein | 18.1 g | 3.3 g |
| Carbohydrate | 57.8 g | 10.5 g |
| Sugars | 7.1 g | 1.3 g |
| Fat | 13.0 g | 2.4 g |
| of which saturates | 1.9 g | 0.3 g |
| Fibre | 13.7 g | 2.5 g |
| Salt | 2.29 g | 0.42 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.