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Ribollita – a tuscan vegetable soup to keep out the cold

  Newsletter Article

After a long day at work, the cold has often penetrated right through to our bones, so we dive under a thick blanket, light the fire, and snuggle down. A delicious bowl of soup goes perfectly with this and helps us to warm up from the inside. The most ideal is ribollita, a Tuscan vegetable soup made with cannellini beans, celery, leeks, savoy cabbage, and more besides. We show you how to make ribollita!


For four people you will need:

  • 250 g dried cannellini beans
  • 2 onions
  • 4 carrots
  • ½ celery
  • 1 leek
  • 2 garlic cloves
  • ½ bunch of fresh thyme
  • 250 g streaky bacon
  • 1–2 chili peppers
  • 300 g potatoes
  • 1 small savoy cabbage
  • 1 tin of chopped tomatoes
  • Salt, Pepper
  • White bread
  • 200 g freshly grated Parmesan cheese


Soak the beans overnight in about one liter of water. Peel and dice the onions and carrots. Wash the celery and leek and cut them into slices/rings. Slice the garlic. Fry all of the vegetables, garlic, and thyme in hot oil until slightly brown. Place the bacon on the vegetables. Add the beans with the soaking water and chili peppers. Simmer everything on a low heat with the lid on for one and a half hours. Pour in a little water or stock while simmering, if necessary.

Peel and dice the potatoes. Remove the outer leaves and the hard stalk from the cabbage and cut it into strips. Add the cabbage, potatoes, and tomatoes to the pot. Cook for a further 45 minutes.

Season the soup with salt and pepper. Slice the white bread. Sprinkle the Parmesan over it and melt it in the oven at 250 degrees Celsius. Add the slices of bread to the hot soup and serve.
Buon appetito!

Ribollita | Ingredients
Ribollita | Ingredients