Ribollita soup

Cook up a big batch to reheat at work for a warming winter lunch option.

  • 35 mins cooking
  • Serves 6
  • Print


Ribollita soup
  • 2 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 clove garlic, peeled and smashed
  • 3 carrots, peeled and large diced
  • 1 cup celery, chopped
  • 4 bay leaves
  • 400 gram whole peeled tomatoes
  • 400 gram cannellini beans, drained
  • 1 litre water
  • 1 vegetable stock cube
  • rind of quality parmesan cheese
  • zest of 1 lemon
  • 4 tablespoon black olives, chopped
  • 1/2 teaspoon fennel seeds, crushed and toasted
  • 5 large silverbeet leaves, destalked and chopped
  • 6 ciabatta rolls or loaf
Lemon parmesan butter
  • 150 gram butter, softened
  • 4 tablespoon fresh parsley, chopped
  • 4 tablespoon parmesan, finely grated
  • juice of 1 lemon


Ribollita soup
  • 1
    Heat olive oil in a large soup pot or casserole dish. Saute the chopped onion and garlic until translucent. Add the carrot, celery and bay leaves. Cook for 3 minutes.
  • 2
    Add the tomatoes, beans, water and stock cube. Cook for 10 minutes, then add the Parmesan rind, lemon zest and olives.
  • 3
    Cook for another 10-15 minutes. Add fennel seeds and silverbeet. Cook for a further 5 minutes.
  • 4
    Serve with bread and butter (below).
Lemon parmesan butter
  • 5
    Mix all ingredients together in a bowl until well combined.


Mike's Tips: In Italian, ribollita means “reboil”, and this soup only tastes better when you reheat it. I’ve used silverbeet, but experiment with your favourite leafy greens, such as kale, spinach or broccoli. The more chlorophyll a vegetable has, the more bitter it will taste, and the better it is in this soup. - Mike Van de Elzen

More From Women's Weekly Food