RECIPE: Ribollita Tuscan bean soup

Having the family over? This filling dish will be sure to satisfy your hungry guests.


by Fiona Day |
Published on

Heat the olive oil in a very large saucepan.

Add the onions, carrots, leeks, celery and garlic.

Cook on a low heat until soft but not coloured.

Add the soaked, drained beans, the potatoes, tomatoes, cabbage, chilli and stock.

Bring to the boil, then leave on a very low simmer until the beans are tender, about 1 hour.

You may need to add more stock, depending on how much the beans absorb, but it’s a thick rustic soup.

To serve, toast the rustic bread, then rub each slice with a cut garlic clove and drizzle with the olive oil.

You can either pour the soup over the bread, which is torn into chunks, or serve on the side.

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