My comforting ribollita soup

Good Afternoon my fellow cooks!

Temperatures are dropping in Amsterdam so I thought it could be a good idea to celebrate Autumn with a delicious traditional ribollita soup originally from Tuscany. This soup not only is filling but I´m sure you´ll keep coming for more.

It is extremely easy to prepare and here are the ingredients for 4 people:

  • 1 bay leaf
  • 1 tomato, squashed
  • 4 peeled squashed plumed tomatoes
  • 1 medium red onion, finely chopped
  • 1 big white onion
  • 5 organic carrots, sliced (or 3 big regular carrots)
  • 1 celery stick, diced
  • 3 cloves garlic pealed and finely chopped
  • Olive oil
  • Vegetable stock as much as needed
  • 1 head savory cabbage, take the first leaves out and finely slice it.
  • Grana padano cheese (the crust)
  • 1 leek white part only, diced
  • 200 g cannellini beans
  • Black peper and salt to taste
  • 1 to 2 cups (2 inch) cubes of stale bread
  • thyme and rosemary 1 branch each

To prepare this delicious soup:

Cut all the vegetables. Set the onions on the pan with olive oil and salt. When they star getting this transparent looking color add the rest of the vegetables (EXCEPT FOR THE BEANS and the tomatoes)  and cook for around 15 minutes in low fire. Whisk to avoid them to stick in the pan and if needed you can add some tbsp of water. Once the vegetables are cooked add all the squashed. Then add the stock and a tbsp of olive oil, check the salt. Cook for 20 minutes and add a block of Grana padano cheese (I happened to finish the soft part of my grana padano cheese so I added the hard crust because it will melt and it adds great taste with some creaminess).


Add the herbs. Set them inside the pan and then take them out before serving.

Add the beans Every now and then steer and check for salt. Add the pepper to taste, cook for 15 more minutes and your beautiful Ribollita is done!

Hope you enjoy it!


The Food Vandal

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