Tuscan Ribollita (Italian Vegetable & Bean Soup)

This Tuscan Ribollita soup is perfect for colder months or when you’re craving something hearty and healthy. The rustic bread gives it that signature thick, creamy texture, while the kale and beans bring wonderful depth. Avohaven Salt’n’Peppa flake salt adds a subtle kick, making this dish truly special.

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Tuscan Ribollita (Italian Vegetable & Bean Soup)

Ingredients:

2 Tbsp olive oil

1 onion, finely chopped

2 celery stalks, finely chopped

2 carrots, peeled and diced

2 cloves garlic, minced

400g tin of cannellini beans (or 1 ½ cups cooked beans)

2 medium potatoes, peeled and diced

1 small zucchini, chopped

1 bunch kale or silverbeet, stems removed and roughly chopped

1.5L vegetable stock (or chicken stock)

1 cup day-old or slightly stale bread, torn into chunks (preferably rustic or sourdough)

1 tsp dried oregano

1 tsp fresh thyme leaves (or ½ tsp dried)

Salt and freshly ground black pepper, to taste

Avohaven Salt’n’Peppa flake salt, to finish (optional)

Freshly grated parmesan (optional, for garnish)

Instructions:

In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots. Cook, stirring occasionally, for 5–7 minutes until the vegetables are softened.

Stir in the minced garlic, dried oregano, and thyme, cooking for another 1–2 minutes until fragrant.

Add the cannellini beans, diced potatoes, and chopped zucchini to the pot. Pour in the vegetable stock, and bring the mixture to a simmer. Let it cook for 15 minutes, or until the potatoes are tender.

Stir in the kale or silverbeet and cook for an additional 5 minutes, until the greens have softened.

Tear the day-old bread into chunks and add it to the soup. Stir it in, ensuring the bread soaks up some of the liquid. Let the soup simmer for another 10–15 minutes, until the bread breaks down and thickens the soup.

For a smoother texture, you can use a stick blender to blend part of the soup. Alternatively, you can leave it rustic with chunks of bread and vegetables.

Taste and season with salt and freshly ground black pepper. Add a sprinkle of Avohaven Salt’n’Peppa flake salt for an extra savoury boost, if desired.

Ladle the soup into bowls, and if you like, top each serving with freshly grated parmesan. Drizzle with a bit more olive oil and serve with a slice of crusty bread on the side.

Tips:

If you don’t have day-old or stale bread, you can use fresh bread. Just tear it into pieces and let it soak longer to get the same texture.

Feel free to swap out or add other seasonal vegetables like parsnips or leeks, based on what you have available.: