Ribollita Tuscan bread and bean soup
A thick Tuscan soup of beans, cavolo nero and day old bread. The kind of lunch that keeps you full all afternoon.
- Time1 hr
- LevelEasy
- Costabout £2.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 1 tbsp of the oil in a large pan. Cook the onion, carrot and celery for 10 minutes until soft.
10 min - 2
Add the garlic and rosemary for 1 minute, then the tomatoes and stock.
- 3
Add the beans and bring to the boil. Simmer for 20 minutes.
20 min - 4
Mash a few beans against the side of the pan to thicken the soup.
- 5
Stir in the cavolo nero and bread. Cook for 10 minutes until the bread has melted in.
10 min - 6
Serve with a drizzle of the remaining oil and plenty of black pepper.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.