Tuscan Ribollita

Ribollita is a traditional Tuscan stew featuring a mix of dark leafy greens, tomatoes, carrots, celery and aromatic herbs. Serve this dish alongside a loaf of warm, crusty bread for the perfect winter meal! This recipe comes to us from Cindy of Cindy’s Table.

Serves 4


  • 1/2 cup extra virgin olive oil, divided
  • 1 large yellow onion, diced
  • 2 carrots, peeled and sliced
  • 2 large stalks, celery, chopped
  • 1 large white sweet potato, chopped
  • 2 cups cabbage, coarsely chopped
  • 5 kale leaves, trimmed and chopped
  • 4 Swiss chard leaves, trimmed and chopped
  • 4 cloves garlic, minced
  • 1 teaspoon sea salt, plus more
  • 1 teaspoon freshly ground pepper, plus more
  • 8 cups low sodium vegetable broth
  • 1 (28 ounce) can petite diced tomatoes
  • 3 sage leaves
  • 3 bay leaves


In a large cast iron pan or soup pot over medium high heat, add 3 tablespoons of olive oil. Once hot, add in onion and cook for about 5 minutes until translucent.

Add in carrots, celery and sweet potato. Continue cooking for 5 minutes.

Add in cabbage, kale, swiss chard and garlic. Then stir together with a wooden spoon.

Cover and continue cooking for 10 minutes.

Pour in vegetable broth and petite diced tomatoes. Drop in the sage and bay leaves.

Bring to a boil then cover and lower to a simmer for 20 minutes.

Remove from heat and let cool.

Refrigerate over night and reheat for 20 minutes over a medium temperature.

Ladle each bowl and drizzle with extra virgin olive oil for serving.

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Nutrition Information

Tuscan Ribollita

Servings per Recipe: 4

Amount per Serving

Calories:  284

Calories from Fat:  171

Total Fat:  19g

Saturated Fat:  3g

Cholesterol:  0mg

Sodium:  1198mg

Potassium:  1064mg

Carbohydrates:  24g

Dietary Fiber:  9g

Protein:  6g

Sugars:  12g

Vitamin A:  233%

Vitamin C:  125%

Calcium:  13%

Iron:  13%

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