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A Tuscan tradtion, ribollitta is made from whatever beans and veggies are on hand, simmered with stale bread until the bread is creamy, making for a rich and satisfying soup.

extra virgin olive oil 
2-3 cloves fresh garlic, minced 
1 small yellow onion, diced 
sea salt 
1 carrot, diced 
1-2 small turnips, diced 
1/4 head green cabbage, diced 
1 cup white wine 
1/2 loaf whole grain, sourdough bread, crumbled 
3-4 cups spring or filtered water 
2 teaspoons sweet white miso 
3-4 sprigs flatleaf parsley, finely minced, for garnish 

Place 1-2 tablespoons oil, garlic and onion in a small soup pot and turn heat to medium-high. When the vegetables begin to sizzle, add a pinch of salt and saute for 1-2 minutes. Stir in carrots and turnips, a pinch of salt and saute for 1-2 minutes. Finally stir in cabbage and saute until limp, about 2 minutes. Pour in white wine and top with bread. Add water, cover and bring to a boil. 

Reduce heat to low and cook soup until vegetables and bread are quite tender, about 25-35 minutes. Remove a small amount of broth and puree miso. Stir into soup and simmer, uncovered, for 3-4 minutes. Serve garnished with fresh parsley and a drizzle of fruity olive oil. 


Makes 4-5 servings. 

Note: You may add cooked lentils or chickpeas to this soup for added energy and protein.  


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