Elaine's Tuscan Ribollita

Elaine Douglas


I learned to make this soup in a cooking course in Florence, Italy. There are as many versions of this recipe as there are Italian families. As you can see in the instructions the soup has as many variations as you want to use - make it your own. Sometimes I use a 24 oz can of tomatoes and leave out the tomato paste. I serve this frequently at home.
It freezes very well. I sometimes double the recipe so I have some for the freezer.


☆☆☆☆☆ 0 votes

20 Min
40 Min
Stove Top


  • 1/4 c
    extra-virgin olive oil, plus some for drizzling on bread
  • 1 large
    onion, chopped
  • 1
    leek sliced lengthwise to rinse and then in ¼ inch crosswise slices
  • 1
    carrot, chopped
  • 4 oz
    pancetta or streaky bacon, chopped
  • 2 clove
    garlic, minced
  • 1 tsp
  • 1 tsp
    freshly ground black pepper
  • 1 can(s)
    tomato paste
  • 1 can(s)
    (19-ounce) diced tomatoes or 1 ½ lb frozen tomatoes
  • 1 lb
    frozen spinach, thawed and squeezed dry ( or beet greens or kale)
  • 1 can(s)
    (15-ounce) can cannelloni beans, drained (may use red kidney beans or a can of mixed beans)
  • 1 Tbsp
    herbs de provence
  • 1 pinch
    peperoncino (pepper flakes) optional
  • 1
    bay leaf
  • 3 c
    chicken stock
  • 1
    (3-inch) piece parmesan rind (optional)
  • 3 c
    cubed day-old - preferably an italian type bread or rolls
  • ·
    grated parmesan, for serving

How to Make Elaine's Tuscan Ribollita


  1. Heat the oil in a heavy large pot over medium heat. Add the onion, leeks, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Watch pot and stir frequently.
    If you use streaky bacon, melt the bacon first a bit before adding the other ingredients.
  2. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, herbs, stock, bay leaf, and Parmesan rind.
  3. Bring the soup to a boil, reduce heat and simmer for 30 minutes. If soup is too thick add 1 cup of water or stock. Add the beans and bring to a boil. Add the bread cubes and simmer for 10 minutes. Taste for seasoning.
  4. Serve in a soup bowl, drizzle with small amount of olive oil, sprinkle with Parmesan and serve immediately.

Printable Recipe Card

About Elaine's Tuscan Ribollita

Course/Dish: Bean Soups Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Low Fat Low Sodium
Other Tags: For Kids Healthy Heirloom

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