Bread soup

Ingredients for 4 people:

  • 400 grs stale Tuscan bread
  • 300 grs dried beans
  • 400 grs ripe tomatoes
  • 1 celery stick
  • 1 carrot
  • ¼ cabbage
  • 2 zucchinis
  • 1 onion
  • 2 fresh spring onions
  • salt
  • pepper
  • oil


Soak dried beans for at least 15 hours. Boil in salted water with a drizzle of oil. Dice vegetables and brown finely chopped onion in abundant olive oil. Add diced vegetables and cook for 5-10 minutes. Add beans, some whole and some mashed with a masher, their cooking water, tomatoes and let gently boil for about 2 hours. Add salt and pepper to your taste, add more water if necessary. Slice bread.

Once cooking is finished, alternate in a bowl broth and bread for a total of 3 or 4 layers. Adding a drizzle of oil and fresh finely chopped spring onions before serving. The famous “ribollita” is made with remaining bread soup cooked in a saucepan with olive oil. This dish is much tastier the following day.