Tuscan Bean and Bread Soup (Ribollita)

This thick, nourishing potage is the soul of Tuscan home cooking, designed to transform humble staples into a robust meal. By blending a portion of the beans into the broth and layering the soup with crusty bread, you create a dense, velvety texture that is traditionally thick enough to eat with a fork. It is a slow-cooked classic from the countryside around Florence that only improves with a day of rest.

Unlock this recipe with Premium

This is one of Chef Mark's premium recipes — including every cookbook recipe, the meal planner and the foodie map.

Already premium? Sign in