Tuscan Ribollita
Estimated $6.95 recipe · $3.48 per serving (US / USD)
A thick, hearty Tuscan bread-and-bean stew with cavolo nero, cannellini beans, and good olive oil.
The recipe
Tuscan Ribollita
A thick, hearty Tuscan bread-and-bean stew with cavolo nero, cannellini beans, and good olive oil.
Ingredients
- 400g tin cannellini beans, drained
- 400g tin chopped tomatoes
- 150g cavolo nero or kale, roughly torn
- 1 onion, diced
- 2 celery sticks, diced
- 1 carrot, diced
- 3 garlic cloves, sliced
- 700ml vegetable stock
- 2 thick slices stale sourdough or crusty bread
- 1 tsp dried thyme
- 1 bay leaf
- 1 Parmesan rind (optional but brilliant)
- 2 tbsp olive oil, plus extra to finish
- Salt and black pepper
Estimated recipe cost
$6.95 for 2 servings · $3.48 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 400g tin cannellini beans, drainedRetail benchmark · $0.92 / 240 g · Retail reference · 60% drained yield | $0.92 |
| 400g tin chopped tomatoesPlanning assumption · $1.00 / 400 g · Uses 400g | $1.00 |
| 150g cavolo nero or kale, roughly tornPlanning assumption · $2.50 / 227 g · Uses 150g | $1.65 |
| 1 onion, dicedRetail benchmark · $2.84 / 1361 g · Retail reference · Assumes 150 g per item | $0.31 |
| 2 celery sticks, dicedPlanning assumption · $2.00 / 450 g · Assumes 40 g per item | $0.36 |
| 1 carrot, dicedRetail benchmark · $2.26 / 907 g · Retail reference · Assumes 80 g per item | $0.20 |
| 3 garlic cloves, slicedRetail benchmark · $0.72 / 30 g · Retail reference · Assumes 3 g per item/portion | $0.22 |
| 700ml vegetable stockPlanning assumption · $1.50 / 946 ml · Uses 700ml | $1.11 |
| 2 thick slices stale sourdough or crusty breadPlanning assumption · $3.00 / 567 g · Assumes 35 g per item/portion | $0.37 |
| 1 tsp dried thymePlanning assumption · $1.30 / 20 g · 1 tsp ≈ 1g | $0.07 |
| 1 bay leafPlanning assumption · $1.30 / 20 g · Assumes 0.5 g per item/portion | $0.03 |
| 1 Parmesan rind (optional but brilliant)Planning assumption · $3.00 / 170 g · Assumes 15 g per item | $0.26 |
| 2 tbsp olive oil, plus extra to finishRetail benchmark · $6.12 / 503 ml · Retail reference · 1 tbsp ≈ 15ml | $0.37 |
| Salt and black pepperPlanning assumption · $0.08 / 1 portion · Unspecified amount: assumes 1 portion | $0.08 |
| Estimated total | $6.95 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Heat the olive oil in a large heavy pot over medium heat. Add the onion, celery, and carrot with a generous pinch of salt and cook 8–10 min, stirring occasionally, until everything is soft and sweet.
- Add the garlic and thyme, stir for 60 seconds. Add the chopped tomatoes, stir, and cook 3 min until the tomatoes have darkened slightly.
- Pour in the stock, add the bay leaf and Parmesan rind if using. Bring to a boil. Add the cannellini beans and cavolo nero. Reduce to a simmer and cook 15 min until the greens are completely tender.
- Tear the bread into rough chunks and stir it into the stew. Cook another 5 min, stirring occasionally — the bread will break down and thicken the soup into something gloriously stodgy.
- Remove the bay leaf and Parmesan rind. Taste and season well. Serve in deep bowls with a generous drizzle of your best olive oil and plenty of black pepper.
Recipe notes
Ribollita means 're-boiled' — this is even better the next day when everything has melded together. Add a splash of water if it thickens too much on reheating.
Estimated nutrition per serving
510 kcal · 22g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.