Tuscan Ribollita Soup

  • Preparation 15 MIN
    Cooking 30 MIN
  • Servings 6
  • Freezes



  1. In a large pot over medium-high heat, brown the bacon. Add the leek, carrots, celery and garlic and cook for 2 minutes. Season with salt and pepper. Add the broth, beans, cabbage and herbs. Bring to a boil. Reduce the heat, cover and simmer until the vegetables are tender, about 20 minutes.
  2. When ready to serve, divide the bread and cheese among the bowls and top with the soup.


This is a traditional Tuscan soup. Ribollita means to boil again in Italian and, true to its name, this soup is even better served the next day.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.