The name of this iconic Tuscan stew comes from its history: “ribollita” means “reboiled,” and some say that the original version was made from the leftovers of yesterday’s minestrone, with bread added. Add just about any seasonal vegetable to the dish: cubed potato, parsnip, rutabaga or a handful of spinach.

Prep Time

20 minutes

Cook Time

25 minutes


5 Servings


1 tablespoon olive oil
1 onion (chopped)
3 cloves garlic (chopped)
1 zucchini (chopped)
2 celery (ribs, chopped)
2 carrot
1 bunch kale (stems & leaves chopped)
3 cups stock, vegetable
2 teaspoons rosemary, dried
1 cup tomato sauce
1 teaspoon salt
1 can beans, cannellini (drained)
7 slices bread, whole wheat
  cheese, parmesan


In a large pot, heat the olive oil over medium high heat. Add the onion and garlic and stir for five minutes or so, until the onion is clear. Add the zucchini, celery, carrot, kale stems, and stir for a minute, then add the stock and rosemary and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 10 minutes. Stir in the tomato puree, kale leaves, cannellini beans and two slices of crumbled bread and simmer until the kale is softened. Serve soup over a slice of toasted bread and top with freshly shredded Parmesan.


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