Go Back
Tuscan Ribollita - a veggie, bean and bread soup. Easy to prepare and perfect for re-heating

Tuscan Ribollita

Servings 6


  • 5 tablespoons olive oil
  • 3 cloves garlic; crushed
  • 1 onion; finely sliced
  • 2 stalks celery; chopped
  • 2 carrots; chopped
  • 1 big bunch of silverbeet; finely sliced
  • 400 g tin whole tomatoes
  • 1 litre stock (good quality veggie stock, chicken, beef or whatever you like)
  • 2 bay leaves
  • 1/4 teaspoon chilli flakes *or adjust to your liking
  • 1 teaspoon salt
  • 400 g tin cannellini bean
  • 1 loaf of country style white bread; cut into chunks
  • parsley for serving


  • Add the olive oil to a large saucepan and sauté the onion and garlic. Add the carrot and celery and continue cooking until softened. Add the silverbeet and cook until starting to wilt. Add the tomatoes, stock, bay leaf, chilli and salt. Bring to the boil and then cover and let simmer for about 45 minutes. Add the beans and allow to cook for an additional few minutes.
  • Add the crusty bead to an oven tray and bake until golden and crispy
  • To serve, ladle the soup bowls, add some bread and then another ladle of soup. Garnish with parsley and serve


Serves 6 as a main
If also preparing for baby, take a few portions for baby before adding the salt. Puree or mash to suit age and chewing abilities.
Add 2 tins of beans if you like