Make a delicious beans soup with left over bread

By on December 19, 2016


Ribollita is a hearty potage from the Tuscan region of Italy that makes it to the family dinner table during the cold winter months. The Italians are good at recycling scraps or left over food and turn it into a delicious meal. So don’t throw away stale bread, try this.


• 4 table spoons  of extra virgin olive oil
• 3 carrots chopped
• 1 onion
• 1 stalk of celery
• 2 garlic cloves chopped
• 200g of cabbage
• 100g of prosciutto ham
• 300g of cannellini beans
• 8 slices of leftover bread, diced
• salt and pepper/parmesan cheese to taste
• basil leaves
• a pinch of peperoncino
• a pinch of rosemary


1. In a large soup pot, heat the extra virgin olive oil and rosemary to lightly fry the finely chopped mixture of vegetables (3 carrots, 1 onion, celery and the 2 garlic cloves) for 2-3 minutes.

2. Add 200 gr of beans, prosciutto ham and cover with 2 liters of water. Cook in low fire for 2 hours.

3. Clean and wash the cabbage then roughly chop the leaves and lightly fry for  5 minutes. Add the #2.  Keep cooking for 30 mins in low fire.

4. Season with salt and pepper, a little bit of fresh basil, and a pinch of chili powder. Serve with toasted bread and a good drizzle of extra virgin olive oil.

5.  Put in individual soup cups and top with parmesan cheese.

Serves 4.

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