Recipe: Ribollita (Tuscan Vegetable and Bread Stew)

We were supposed to go to Tuscany, this summer, as our much-belated honeymoon-slash-10-year-Anniversary trip. But alas, 2020- sigh. But even though we weren't able to drive through the rolling hills lined with vineyards, we can still bring a little taste of Northern Italy to our home with one of my favorite delightfully thick and hearty soups, Ribollita.

With a base of garlicky vegetables, creamy white beans, salty parmesan rind and dotted with thick hunks of bread, this soup is the perfect warming winter meal. Think of this recipe as a template; the traditional meaning of "Ribollita" is reboiled, so feel free to carry on the tradition of leftovers with some potatoes, cabbage (also traditional) or whatever other vegetables strike your fancy- I'm certain it only gets more delicious with each addition of vegetables.

As for the bread, stale is traditional- fresh will do. Anything from a think Italian pane to sourdough works. I love drizzling the bread chunks with oil and crisping in the oven before stirring it together- though this isn't a requirement, it's certainly a recommendation for the tastiest chunks of bread throughout.

I hope you enjoy this tiny taste of Tuscany as much as we do!

Get the recipe:

Kristin Dovbniak


I'm Kris! Founder of Healthy Balanced Mama, I'm a holistic health coach, certified intuitive eating counselor, trained chef, and mama of two, and I'm here to guide busy moms like you in stressing less and finding freedom with food through balanced eating and simplified routines around meal planning, meal prep, grocery shopping and cooking with confidence.


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