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Ribolita - Tuscan Bread Soup


This recipe is very versatile and is a great way to get your greens. The greens can be replaced with any blend of your choice, such as escarole, kale, even cabbage. Enjoy.

  • ServingsServings


  • Olive oil
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 onion, diced
  • several cloves garlic, minced
  • good handful of fresh sage or rosemary, chopped
  • several large stalks of cavolo nero, chopped or use kale
  • several stalks of chard or escarole, chopped
  • 1 can cannellini beans
  • 2 Tbsp tomato puree
  • olive oil
  • salt and pepper
  • pinch of red pepper flake
  • 6 cups vegetable stock or water
  • 2 slices day old Italian bread


In a large pot, heat oil over medium high heat.  Saute the carrots, celery and onion for a few minutes.  Add garlic and herbs.  Cook for a minute or two longer.  Add the greens, the tomato puree, salt and pepper and red pepper flakes and 6 cups of water or vegetable stock.    Cook for 20-30 minutes and adjust seasoning to taste.  Tear bread and add to soup, stir for a few minutes until it is absorbed.  Serve with a drizzle of olive oil and enjoy.

Recipe Notes: I like to puree the soup with an immersion blender before adding the bread, but I leave it up to you.