Bean and Bread Soup

    1 hour 40 minutes

    This is a beautiful cannellini bean and vegetable soup that is topped with cheese and baked until golden.

    19 people made this

    Serves: 8 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 4 cloves garlic, minced
    • 2 stalks celery, chopped
    • 1 carrot, chopped
    • 1 bay leaf
    • handful chopped fresh parsley
    • 4 cups (1 litre) chicken stock
    • 1 cup (250ml) water
    • 2 (400g) tins chopped tomatoes
    • 1 teaspoon dried thyme
    • 200g shredded cabbage
    • 1 potato, peeled and diced
    • 1 1/2 (400g) tins cannellini beans
    • salt and freshly ground black pepper to taste
    • 6 slices stale ciabatta
    • 4 tablespoons grated Parmesan cheese

    Preparation:30min  ›  Cook:1hour10min  ›  Ready in:1hour40min 

    1. In a large saucepan, heat the olive oil over medium heat. Cook the onions, garlic, celery and carrot until the onion is soft.
    2. Stir in bay leaf, parsley, chicken stock, water, tomatoes, thyme, cabbage, potato and beans. Bring to a simmer and cook for about 40 minutes. Season with salt and pepper to taste.
    3. Preheat oven to 180 degrees C. In a 4 litre casserole dish, place 1/3 of the mixture over the bottom. Layer three of the stale pieces of bread over the top. Place another 1/3 of the soup mixture over the bread followed by remaining 3 slices of bread. Top with remaining 1/3 of soup.
    4. Sprinkle with Parmesan cheese and bake for 30 minutes or until soup is bubbling and cheese is light golden.

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    Reviews in English (14)


    I was very excited to find a recipe for ribollita after having some in Florence. This recipe made a yummy soup! However, the estimated prep time of 30 min for me was a little short - it took me closer to an hour. Maybe I will be more efficient and faster next time. Also, the soup is very thick and I might add some more chicken broth next time.  -  27 Jan 2003  (Review from Allrecipes USA and Canada)


    I did not like this. The taste was semi-ok, but with uncooked potatoes, over cooked cabbage, and soggy bread, the texture of the soup ultimately stopped me picking at it and throwing the rest out. Sorry, won't be making again.  -  25 Mar 2008  (Review from Allrecipes USA and Canada)


    This was tasty and fairly simple, a great family meal. Nutritous, yummy, and inexpensive to make. Made six very hearty servings with leftovers. I changed the recipe slightly: omitted the celery and fresh parsley (didn't have it), used half small head of cabbage, two chopped carrots, and one can great northern beans and one can dark red kidney beans, and added three links hot Italian sausage which I browned with the onions. This is a keeper!  -  28 Dec 2007  (Review from Allrecipes USA and Canada)