A traditional Tuscan “reboiled” soup of white beans, root vegetables and dark leafy greens, thickened with day-old bread. Filling, hearty and even tastier the next day.
- Category
- soup
- Portion
- 300 g
- Yield
- 10 servings
- Nature (TCM)
- neutral
- Nature (Ayurveda)
- vata ↓ · kapha °
TCM: Warming aromatics (onion, garlic) balance the cooling tomatoes — the result is evenly neutral.
Ayurveda: A filling, grounding soup with fiber; served warm, it calms vata.
Ingredients
Soup base
- Extra virgin olive oil – 60 ml
- Red onion, finely chopped – 800 g
- Celery stalks, chopped – 300 g
- Carrots, peeled and chopped – 450 g
- Garlic, chopped – 40 g (8 cloves)
Tomatoes and stock
- Whole crushed tomatoes – 900 g (≈ 2 cans)
- Dry white wine – 250 ml (optional)
- Vegetable stock (or water) – 3,000–3,500 ml
Legumes and bread
- White beans (cannellini), drained and rinsed – 1,500 g (2–3 cans)
- Day-old crusty bread (ciabatta, rustic), torn into pieces – 500–600 g
Leafy greens
- Dark leafy greens (kale or cavolo nero) – 800–1,000 g
Seasoning
- Bay leaves – 2
- Fresh thyme – 2 sprigs (or 2 tsp dried)
- Dried oregano – 1 tsp
- Crushed chili flakes – ½ tsp (optional)
- Salt and black pepper – to taste
Method
Preparing the bread
- Preheat the oven to 200 °C.
- Drizzle the bread lightly with olive oil and toast for 10 minutes, until lightly golden.
- Set aside — some for serving, some for thickening the soup.
Vegetable base
- Heat the olive oil in a large pot over medium heat.
- Add the onion, celery and carrots with a pinch of salt. Sauté for 5–7 minutes, until softened.
- Add the garlic and sauté for 1 minute — it should not brown.
Liquids and seasoning
- Add the crushed tomatoes, the wine (if using) and the stock.
- Cover and bring to a boil.
- Add the bay leaves, thyme, oregano and chili flakes.
- Lower the heat and simmer for 20 minutes.
Beans, greens and bread
- Add the cannellini beans and the chopped leafy greens.
- Add half of the toasted bread.
- Stir gently and simmer another 10–15 minutes, until the greens are tender and the bread begins to thicken the soup.
Seasoning and serving
- Remove the bay leaves and thyme sprigs.
- Season with salt and black pepper.
Serving
Serve in 300 ml bowls, topped with a piece of toasted bread and a drizzle of extra virgin olive oil.
Key ingredients
- White beans
- Protein and soluble fibre; creamy once cooked down.
- Carrot
- Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.
- Tomatoes (peeled / passata)
- Lycopene (an antioxidant), the umami base of sauces.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Garlic
- Antibacterial and antiviral; supports immunity and the circulatory system.
Why it’s good for the body
- White beans provide plant protein and fiber.
- Leafy greens are a source of iron, folate and antioxidants.
- Olive oil brings healthy monounsaturated fats.
- The soup is filling and warming, ideal for the cold season.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- A vegan version without cheese.
- Traditional ribollita gains flavor from being reheated the next day.