Ribollita (Tuscan Soup)

Once again, we have with us on Divas in Aprons, the wonderful Robyn Webb!  As stated on Robyn’s website, her interest and expertise in nutrition have led to her extensive work with the American Diabetes Association (ADA). Combining culinary talents with hard scientific data, Robyn has devoted her energies to educating people with diabetes about how to facilitate the daily challenge of managing their disease through creative, healthful meal planning. 

We know you will love this wonderful recipe! Yum!

6-8 servings

One of my most beloved soups, I eat it every time while in Tuscany and learned how to prepare in my American home for many years now. It’s filled with all the nutritional goodness you’d expect–from garden fresh vegetables to fiber rich beans.

3 Tbsp olive oil

2/3 cup finely chopped red onion

½ cup finely chopped celery

½ cup finely chopped carrots

2 garlic cloves, minced

2 Tbsp minced parsley

1 (32 ounce) can tomatoes, smashed in their own juices (use your hands)**

1 medium potato, peeled and cut into 1 inch chunks

1 medium zucchini, thinly sliced

1 cup coarsely chopped green cabbage

½ cup chopped spinach

1 can (14 ounces) cannellini beans, drained

Kosher salt and pepper to taste

water to cover

1 ½ cups day old Italian bread, cut into small chunks (bread can also be 2 days old, just make sure it is really dried out)**

Finishing touch:

1 tsp olive oil and 1 tsp Fig Vincotto Vinegar per bowl

1. Heat the olive oil in a large pot over medium high heat. Add the red onion, celery, carrots, garlic and parsley and sauté for 5-7 minutes until golden in color.

2. Add the tomatoes, potato, zucchini, cabbage, spinach, beans, salt and pepper and enough water to cover the entire mixture. Cook over medium low heat for about 30 minutes until the soup looks a bit mushy. Add the bread, and allow the soup to cool for 20 minutes. 

3. Place the soup back on the heat and cook over medium low heat for 30 minutes.

4. Drizzle the olive oil and vinegar over each bowl.

Photograph by Olga Berman

NOTES:  I could not find a 30 ounce can of tomatoes at the store, so used two 14.5 ounce can of tomatoes. Also, keep in mind that if your bread is not dry enough cut it into little cubes and toast it in the oven or on top of your stove in an iron skillet.

Robyn has written 16 cookbooks, including the American Diabetes Association bestseller Diabetic Meals in 30 Minutes—Or Less! She has numerous media credits, including Food Network, Martha Stewart Radio, Lifetime Television, Discovery Channel, CNN, CBS, ABC, ESPN, and many more. Her work has been highlighted in the Washington Post, Woman’s Day, USA Today, Fine Cooking, and many online health, fitness, and food websites and magazines.   Robyn’s website is www.RobynWebb.com, her popular blog with tips and recipes can be found at www.robynwebb.com/fabulousfoodfinds. She can be found on Twitter at www.Twitter.com/RobynWebb and on Facebook at www.Facebook.com/RobynWebbMS