Tuscan Ribolita - Tomato and Bread Soup Recipe

How to make Tuscan Ribolita - Tomato and Bread Soup


  1. Place the olive oil into a large, heavy-based saucepan set over a medium-low heat. Add the onion, celery, carrot, garlic and bay leaf (if using) and cook for 5 minutes.
  2. Add the tomato paste and stir for 1 minute or until it darkens slightly. Add the chopped tomatoes and stock and bring up to a gentle simmer. Add the beans and bread and cook for 30 minutes or until thick and rich.
  3. Add the kale and spinach and cook for another 5 minutes. Season to taste with salt and pepper.
  4. Serve in individual bowls. Top with grated parmesan cheese, basil leaves and a drizzle of olive oil.

Optional: You can substitute the cannellini beans for lentils, chick peas or a bean mix.

Tip: For a spicy kick, add a pinch of dried chilli flakes when you add the tomato paste.