A top-down view of a white plate with Ribollita; featuring pieces of cooked vegetables and soaked bread pieces on top of a tomato sauce.

Tuscan-Style Ribollita Recipe

Let this ribollita transport you to the rolling hills of Tuscany, where simple ingredients are transformed into something magical. Softened onions, carrots, and celery create a fragrant base, enriched with garlic, rosemary, and a hint of chilli. Creamy beans, tender cavolo nero, and chunks of bread soak up the rich tomato broth, while a touch of red wine vinegar brightens the flavours.

Hovis Best of Both Medium Sliced bread with a subtle shadow beneath it. The packaging features an outdoor scene with blue skies and some clouds, while the iconic Hovis loaf outline is overlaid on top of yellow wheat.

Made with Hovis® Best of Both®† Medium Sliced

Preparation time: 10 mins

Cook time: 30 mins

Serves 6

Ingredients

3 ½ Slices of stale Hovis® Best of Both® Medium Sliced (torn into chunks)
2 Tablespoons of olive oil + extra for drizzling
1 Onion (finely chopped)
2 Celery sticks (finely chopped)
1 Carrot (roughly chopped)
2 Garlic cloves (crushed)
Pinch of chilli flakes
1 Sprig of Rosemary
400g Chopped tomatoes
500ml Hot chicken / vegetable stock
400g Cannellini beans (drained and rinsed)
1 Parmesan rind (optional)
250g Cavolo nero / kale (chopped)
1 Tablespoons of red wine vinegar
A few leaves of basil (optional)
Grated parmesan or vegetarian alternative (to serve)

Tip

Use stale, crusty bread because it needs to be slightly robust. Fresh bread may turn soggy, while stale bread absorbs the liquid beautifully, creating pillowy, dumpling-like chunks.

Method

Warm the oil in a large saucepan or flameproof casserole over medium heat. Add the onion, celery, and carrot, season with a pinch of salt, and sauté for 15 minutes until softened. Stir in the garlic and chilli flakes, cooking for another minute until fragrant.

Diced onions, carrots, and celery are sautéed in a frying pan, glistening with olive oil, as the base for the ribollita.

Add the rosemary sprig, tomatoes, stock, beans, and (optional) parmesan rind, and bring the mixture to a gentle simmer. Stir in the cavolo nero, then cook with the lid on for 10 minutes. Next, mix in the torn bread and cook for a few more minutes until warmed through. Stir in the red wine vinegar and adjust the seasoning to taste.

Someone is using a wooden spoon to pour a tin of chopped tomatoes into a black metal pan filled with sautéed vegetables.

Ladle the Ribollita into bowls, then drizzle with a little extra olive oil. (optional) Top with fresh basil leaves and a generous sprinkling of grated parmesan.