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Tuscan Soup with Bread, Beans and Greens (Ribollita)

4 Servings

40 minutes

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In Italian, ribollita means “reboiled,” a reference to this dish’s origins as peasant food—leftover bread, beans and inexpensive vegetables were thrown into a pot and simmered to make a hearty stew-like soup. For our version, we cut the bread into cubes, toasted it in olive oil and used it as a garnish so that the bread better retained its texture. We liked red Swiss chard for the color it added, but any variety worked well. Great Northern beans held their shape nicely, but feel free to use cannellini beans instead. If you like, serve topped with grated Parmesan cheese.




Don’t discard the chard stems. They're chopped and cooked with the onion and bell pepper for added texture and flavor. ­

40 minutes



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Stephanie S.
June 19, 2022
Terrific simple recipe great flavors
loved the crouton method and fennel seeds
Zantha R.

I am consistently impressed with these recipes that have very simple ingredients that turn out delicious. I was skeptical (it sounded a bit boring - just fennel seed and garlic?) but turned out fantastic. Perfect for a weeknight.

Erika V.

I've made this a few times & it's tasty & very easy. Also, it's a good recipe if you have leftover meat you want to use up. I've tried it with leftover pork chops and brisket--both worked.

Pamela A O.

This was a delicious and a nice change from the usual minestrone. I had a volunteer chard plant in my garden that furnished all the chard.