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Tuscan Ribilotta


Madeline Basler
Servings 6


  • 1 onion chopped
  • 1 leek sliced
  • 2 carrots diced
  • 17 oz black cabbage shredded (I used the bunch from the box)
  • 2 celery stalks chopped
  • 1 bouillon cube I use a 32oz. box of organic low sodium chicken broth
  • ¼ cup extra virgin olive oil
  • 1 tsp. tomato paste I used 2 Tablespoons
  • 250 gr 8oz cooked white beans, ½ pureed and ½ left whole
  • Salt and pepper I don’t add salt but add a little Romano at the end
  • 17 oz of Tuscan stale bread I used whole wheat cubed


  • Heat oil; add onion and leek and sauté until golden.
  • Add remaining vegetables and pepper and stir well.
  • Cover and cook until reduced by half of the original volume.
  • Add tomato paste, bouillon cube (or chicken broth) and water (if you use the bouillon cube), and bring to a boil. (the more water you add the less dense the soup will be)
  • Lower the heat and cool for at least an hour.
  • Add the stale bread; mix well and bring to a boil again.
  • Serve warm with a sprinkle of extra virgin olive oil and Romano cheese.


Recipe adapted from Food, Culture & Society
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