"Virtù di Zuppa" Ribollita Soup

Ribollita is a typical soup of the Tuscan peasant tradition. At the beginning it was made of bread and beans only, and it is widely known for being a tasty and substantial dish. There are several local versions: people's habits and the available ingredients changed over time, so the soup changed accordingly. Though, cabbage, white beans and sourdough bread should not be missing.

Rich in fibers.


Mixed vegetables (black cabbage 11% of the finished product, savoy cabbage, carrots, CELERY), water, white beans 15%, cannellini beans 12%, tomato purée, sourdough bread with soft WHEAT flour 3%, onions, extra virgin olive oil, tomatoes, leek, salt, shallot, garlic. May contain traces of MUSTARD and SOY.

The best from Nature!

Per 100 g of ready soup Per serving of ready soup (350g)
Energy 257 kJ / 61 kcal 900 kJ / 215 kcal
Total fat 2 g 7 g
Saturated fatty acids 0.4 g 1.3 g
Carbohydrate 6.6 g 23 g
Sugars 1.4 g 5 g
Fiber 3.1 g 11 g
Proteins 2.6 g 9.3 g
Salt 0.43 g 1.5 g
Nutritional values refer to the soup prepared according to the instructions written on the side. The package contains two portions.


6 minutes
Pour the Ribollita soup in a large enough pot without thawing, and add 250 ml of water. Cook over medium-low heat for 6 minutes after it has come to a boil, keeping the lid on and stirring a couple of times. Leave it to rest for 5 minutes before serving.
suggerimenti golosi
Tasty Tips
Pour a drizzle of extra virgin olive oil and add some ground black pepper on the soup before serving if you want to enhance and intensify its taste. In accordance with tradition, you can also slice very thinly some Tuscan red onions or spring onions and add them to the Ribollita, if you like it.
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