Tuscan Ribollita Soup

This recipe is packed with nutritious vegetables, and is great for postpartum mamas. It’s also easy to store in freezer bags to be served at a later date, or to share with a friend.


  • 1 Tb Extra Virgin Olive Oil

  • 1 onion (diced)

  • 3 cloves minced Garlic

  • 2 carrots (diced)

  • 4 potatoes (cubed)

  • 2 celery stalks (sliced)

  • 2 cans of cannellini beans (drained/rinsed – mash one can)

  • 2 tomatoes (diced)

  • 6 cups water

  • 1 tsp Himalayan Sea Salt

  • 1 tsp Rosemary

  • 2 cups Kale (chopped)

  • 1 head cabbage (chopped)

  • 1 Tb basil (chopped)

  • 1/2 tsp red pepper flakes

  • 1-2 cups cubed crusty bread


Sauté onion and garlic in the oil until soft.

Add carrots, potatoes and celery, and cook for 5 minutes.

Add mashed and whole beans, tomatoes, water, salt, and rosemary.

Bring to a boil, then simmer for 25 minutes.

Add the kale, cabbage, and basil, and cook for another 5 minutes.

Add red pepper flakes.

Serve over crusty bread.

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