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Australian Gourmet Traveller Italian soup recipe for ribollita.

By Lisa Featherby
  • Serves 10
  • 20 mins preparation
  • 1 hr 25 mins cooking

Meaning "re-boiled", this soup is a Tuscan classic made using leftover vegetables re-cooked with stale bread. This is a fresher version; while the quantities are large, it's worth it as it is even better re-boiled the next day. You'll need to begin this recipe a day ahead.


  • 100 ml olive oil
  • 1 large onion, finely diced
  • 2 celery stalks, finely diced
  • 1 carrot, finely diced
  • 140 gm flat pancetta, finely diced
  • 2 garlic cloves, finely chopped
  • 1.75 litres (7 cups) chicken stock
  • 800 gm canned tomatoes, crushed
  • 200 gm dried cannellini beans, soaked in cold water overnight, drained
  • 1 desiree potato (350gm), diced
  • 2 fresh bay leaves
  • 3 bunches cavolo nero, coarsely chopped
  • 1 day-old Italian country-style white loaf (625gm), torn into bite-sized pieces


  • 1
    Heat olive oil in a flameproof casserole or large saucepan over medium heat. Add onion, celery, carrot, pancetta and garlic and stir occasionally until tender (10-15 minutes). Add stock, tomato, beans, potato and bay leaves, bring to the simmer over medium-high heat and stir occasionally until beans are just tender (30 minutes). Add cavolo nero, season to taste and stir occasionally over medium heat until beans are very tender and cavolo nero is very soft (30-40 minutes, see note).
  • 2
    Divide torn bread among bowls. Ladle soup over and serve hot drizzled with olive oil and scattered with parmesan to taste.


Note This is a very thick soup. Add more stock or water if you prefer a thinner consistency.
Drink Suggestion: Chianti Classico. Drink suggestion by Max Allen

  • Author: Lisa Featherby