Tuscan bread, bean, and kale soup (Ribollita) from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 275) by Samin Nosrat

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pixie_brsj1p on April 20, 2026

    Delicious, can add lots more greens & vary the beans - I like with soy beans

  • KathyCookinginSeattle on March 20, 2026

    Delicious! Very hearty and microwaves great if you take it to work. I used a 7 ounce stick of Spanish chorizo diced because we love chorizo. Also I didn’t bother making croutons out of the bread first. Instead, I just used two day old sourdough loaf cut into pieces and it worked great. I would definitely make this again.

  • anna_om8bb7 on March 01, 2026

    A great end of winter soup… not yet spring but not the dead of winter. Amazing flavor and easy to make!

  • meggan on April 07, 2022

    Does have very good flavor with only a few spices.

  • jdjd99 on April 03, 2022

    Outstanding flavor. Great recipe for mostly pantry ingredients and leftover bread. I didn’t have bacon, but had some Spanish chorizo, and that turned out delicious.

  • bernalgirl on January 22, 2021

    Great easy base soup, finished rosemary chile oil.

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