fb-pixel Skip to main content

Recipe for Tuscan ribollita

Charles Schiller

Serves 6

If you’d like to speed this recipe up, use canned beans, adding them just after the garlic and rosemary. The dried beans here are given a 1-hour quick-soak method. Author Betty Rosbottom recommends serving with toasted bread rubbed with garlic.

1cup dried great Northern or cannellini beans
3cups boiling water
3tablespoons olive oil
1onion, chopped
1leek, white and light green parts, coarsely chopped
1carrot, coarsely chopped
1stalk celery, coarsely chopped
Salt and pepper, to taste
3cloves garlic, finely chopped
1teaspoon crushed dried rosemary
8cups cold water
1can (14½ ounces) diced tomatoes and their juices
½small head Savoy cabbage, halved, cored, and cut into thick strips
1medium Yukon Gold potato, peeled and cut into ½-inch dice
1medium zucchini, halved lengthwise and cut into ½-inch-thick slices
6ounces Swiss chard, stems removed and leaves cut into ½-inch-thick strips
1cup grated Parmesan (for garnish)
Extra olive oil (for sprinkling)

1. Rinse and sort through the beans to remove any pebbles. In a large bowl, combine the beans and the 3 cups boiling water. Set aside to soak for 1 hour; drain.

2. In a soup pot over medium-high heat, heat the olive oil. Add the onion, leek, carrot, celery, salt, and pepper. Cook, stirring often, for 4 minutes. Add the garlic and rosemary and cook, stirring, 1 minute more.


3. Add the 8 cups cold water, tomatoes, cabbage, and beans. Bring to a boil, lower the heat, and cover the pan. Simmer for 1 hour. Add more water if the pan seems dry.

4. Add the potatoes, zucchini, and chard. Cover and simmer for 20 to 25 minutes or until all the vegetables are tender. Taste the soup for seasoning and add more salt and pepper, if you like.

5. Ladle into bowls and garnish with Parmesan and a drizzle of olive oil. Adapted from “Sunday Soup” by Betty Rosbottom