top of page
Ribollita Soup

Classic Tuscan soup with lots of white beans and the classic black cabbage (also called black kale), slowly cooked with herbs and other vegetables

Ribollita Soup

  • White beans, water, black cabbage, savoy cabbage, chard, carrots, celery, onions, garlic, olive oil, rosemary, thyme, salt, pepper.

  • In Tuscany, this soup is served with a toasted piece of artisan bread placed in the bottom of the soup bowl, then the very hot ribollita is poured on top of the bread and freshly ground black pepper and pecorino cheese are added as a final touch.

bottom of page