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Tuscan-style ribollita served in two bowls

Tuscan-style ribollita

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Save up stale bread and transform it into this thick, chunky, delicious stew, which is low in fat and calories, and showcases tomatoes, beans and cavolo nero.

Nutrition: Per serving
low inkcal196
low infat5g
high infibre7g


  • 2 tbsp olive oil, plus extra for drizzling
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 carrot, chopped
  • 2 garlic cloves, crushed
  • pinch of chilli flakes
  • 1 rosemary sprig
  • 400g can chopped tomatoes
  • 500ml hot chicken or vegetable stock
  • 400g can cannellini beans, drained and rinsed
  • 1 parmesan rind (optional)
  • 250g cavolo nero or kale, chopped
  • 150g stale crusty bread torn into chunks (see tip below)
  • 1 tbsp red wine vinegar
  • a few leaves of basil (optional) and grated parmesan or vegetarian alternative, to serve


  • STEP 1

    Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.

  • STEP 2

    Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.

Recipe tip

It’s important to use a stale crusty bread, because it needs to be slightly robust – as the stew cooks, the bread absorbs the liquid and transforms into pillowy, dumpling-like chunks. If it’s too fresh, it will turn into soggy paste.

Recipe from Good Food magazine, September 2021

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