Ribollita - Peasant Italian Soup Recipe
Ribollita is an amazing way to use a loft of day-old bread and many veggies you probably already have on hand.

Ribollita – Peasant Italian Soup Recipe

Ribollita – Peasant Italian Soup Recipe Royally Delicious isn’t just a headline, this soup is amazingly simple but packs on the flavor.  It’s so hearty and so fulfilling and brings to mind an era when immigrants used nearly all ingredients they had on hand.  Of all the soups recipes we’ve made at Food And Travel Nation, this is one of the easiest, best tasting meat-free soup here.  I hope you’ll give it a try.

Ribollita is even better the next day, and it’s a great way to use leftovers. Don’t feel limited by these ingredients. Experiment with the greens. I used beet greens here, but you could use kale, chard, escarole, spinach or collards.

Ribollita – Peasant Italian Soup Recipe


1 TB plus 1/4 cup olive oil
1 tsp garlic, minced
greens (two big handfuls), roughly chopped
1 large onion, diced
2 medium carrots, peeled and diced
10 large leaves of basil or 20 smaller ones
2 stalks celery, diced
1/4 loaf of REAL Italian bread, sliced
2 quarts of water or any type of stock
1 15oz can white beans
2 tsp sea salt
1 cup of your tomato sauce or a quality jarred version
1 tsp garlic hot sauce (optional)
parmesan cheese


In a large stock pot, add 1 TB olive oil and heat to medium high. Add greens, garlic, onion, carrot and celery. Sauté for 5 minutes. Lower the heat to medium and cover for about 10-15 minutes. Add water, tomato sauce, sea salt and basil. Turn up to high and reduce by 1/3. Add basil, white beans and last, the bread. Turn to a simmer until the bread disintegrates. Add 1/4 cup of GOOD olive oil right before serving. Stir. Ladle in bowls and top with parmesan. It’s even better the next day.


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