Rating: 5 stars
3 Ratings
  • 5 star values: 3
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  • 1 star values: 0

Ribollita is a classic Italian bread-based soup that hails from the rolling hills of Tuscany, but thankfully, you don’t need to get on a plane to enjoy a bowl of this hearty, comforting dish.


Credit: Caitlin Bensel

Recipe Summary

30 mins
30 mins

This ribollita recipe features collard greens and black eyed peas alongside a broth that’s flavored with Parmesan rind and tomatoes. What makes it truly delicious is the final step, which features torn ciabatta croutons topped with a hefty portion of grated Parmesan. The result is delightfully balanced between the healthful veggies and beans in the rich broth and decadent, crispy croutons atop each bowl.


Ingredient Checklist


Instructions Checklist
  • Remove rind from cheese; reserve. Heat 2 tablespoons oil in a large oven-safe pot over medium-high. Add onion and ¼ teaspoon salt; cook until onion softens, about 3 minutes. Add greens; cook until wilted, about 3 minutes. Add crushed tomatoes, broth, and rind; bring to a boil over high. Add black-eyed peas, half of bread pieces, and remaining 1 teaspoon salt. Reduce heat to medium-low. Cook, stirring occasionally, until slightly thickened, about 10 minutes. Meanwhile, grate cheese using the large holes of a box grater to equal ½ cup.

  • Preheat broiler with oven rack 6 inches from heat. Discard rind. Stir in vinegar. Scatter remaining bread pieces over soup; sprinkle with grated cheese. Transfer to oven and broil until edges of bread start to crisp and cheese melts, 3 to 4 minutes. Drizzle with remaining 2 tablespoons oil.

Nutrition Facts

473 calories; fat 19g; cholesterol 9mg; carbohydrates 60g; dietary fiber 11g; protein 17g; sugars 7.5g; saturated fat 4g.