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Chef Gianluca Deiana Abis: Ribollita

Prep. time: 3 hours

Cook Time: 30 minutes

Difficulty: 1 out of 5

Serve: 6


2 cups Cannellini Beans, cooked or canned

1 White Onion, chopped

4 San Marzano tomatoes, peeled

2 large potatoes, chopped

1 Carrot, chopped

1 Celery Stalk, chopped

1 tbsp Garlic, minced

1lb Kale (or spinach, collard greens, escarole), chopped

1 bunch Parsley, chopped

1fresh Thyme Sprig

4 large, thick slices Tuscan unsalted bread (day old), toasted

6 cups of water

Olive Oil qb

Black Pepper qb

Salt qb

Hot pepper qb (optional)

1 tbsp Fresh Ginger, grated


Bring a medium pot of water to a boil over high heat. Fill a bowl with ice and water and set this next to the stove. Core out the stems from the tomatoes and slice a shallow "X" in the bottom of each fruit. Drop several tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds. Place cooked tomato into ice bawl. Next transfer the cooled tomatoes from the ice water to another large bowl as they cool. Pour the blanching water from the pot (no need to dry). When finished blanching, use your hands or a paring knife to strip the skins from the tomatoes.

Cut the tomato into cubes and put on the side.

Opening of can of beans is one of the easiest ways to get more plant-based, healthy protein in your diet. But cooking beans from scratch might be the tastiest. Soak white cannellini beans in cold water and set on the counter uncovered for 8-10 hours.

In a large pan add olive oil, onions, celery, carrots and garlic. Sauté for 10 minutes or until soft. Place chopped kale , add hot pepper (optional), and herbs and sauté for about 10 minutes. When the kale is soft, add the diced tomato, chopped potatoes, the cannellini beans and water to generously cover the ingredients. Cook over low heat for about 60 minutes.

When cooked, taste the whole beans and season with salt and extra virgin olive oil, set aside for the next day. There are two ways to make Ribollita soup, one is with the Tuscan unsalted bread being cooked and another is that the bread is the base. Both versions are good, I recommend you place the bland bread in the pot, cover it with the soup and let it rest for a day. The next day, put it back on the heat and cook for another 20-30 minutes so the flaked bread will make your soup creamy and thick.

Chef tips:

For a less spicy but more pungent flavor try ginger. Be sure to grate your ginger. Ginger is very fibrous and if you don't chop it well it could be too present when you taste the Ribollita.

If you prefer lighter version of your soup, you can serve toasted bread on the side, instead of bread being cooked in the soup.

To make it more simple and less time consuming, use can of San Marzano tomatoes and can of cannellini beans.


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