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Who isn’t looking to add simple, hearty, glorious, and budget-friendly recipes to their weekday rotation? Ribollita is just that.

Part soup, part stew, ribollita is a filling Tuscan classic made with beans, vegetables, tomato sauce, day-old bread, and herbs. It’s basically the perfect dish to warm the hearts and bellies of everyone at the table, especially when there’s a nip in the air. If you haven’t yet discovered the magic properties of Parmesan rind, you’ll now find out how miraculous this humble ingredient can be.

No waste, no fuss—just peasant food at its very best!

Preparation 15 min
Cooking time 35 min
Portions 4-6



  1. In a large pot, heat the olive oil over medium heat. Add the onion, celery, and garlic. Cook while stirring for 5 to 7 minutes. Season with salt and black pepper to taste.
  2. Incorporate the kale and cook until wilted, 4 to 6 minutes. Season with salt and black pepper.
  3. Add the tomato basil sauce, Parmesan rind, beans, and water. Season with salt and black pepper. Bring to a simmer, cover, and cook for 20 to 25 minutes.
  4. Meanwhile, preheat the oven to 350 °F.
  5. Put half of the bread pieces into the soup and stir. Cook for 3 to 5 minutes. Top the ribollita with the remaining pieces of bread, drizzle with olive oil, and bake uncovered until the top bread is golden brown, about 10 minutes.
  6. Ladle into bowls, drizzle with more olive oil, garnish with the grated Parmesan, and serve.
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