Ribollita Recipe

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  1. Place a Dutch oven or a soup pot over medium heat. Add the bacon and cook until browned, 2 to 3 minutes. Add the oil and onion and cook until translucent, about 4 minutes. Add the celery, carrots, and garlic and cook until softened, about 5 minutes. Add the potato and cook until it has started to soften, about 6 minutes.
  2. Add the tomatoes, wine, broth, beans, and 2 cups of water. Place the Swiss chard on top, cover, and bring to a boil. Uncover, stir to combine, and simmer gently for 45 minutes. Remove from heat. Stir in the salt and pepper gently to combine. (At this point the soup can be chilled for reheating and serving the next day.).
  3. Divide the bread among serving bowls. Ladle the hot soup over the bread and finish with a drizzle of olive oil or pesto, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 120.09 Kcal (503 kJ)
Calories from fat 67.02 Kcal
% Daily Value*
Total Fat 7.45g 11%
Cholesterol 8.58mg 3%
Sodium 1028.88mg 43%
Potassium 252.74mg 5%
Total Carbs 5.69g 2%
Sugars 1.86g 7%
Dietary Fiber 1.34g 5%
Protein 4.69g 9%
Vitamin C 5.8mg 10%
Vitamin A 0.1mg 4%
Iron 0.2mg 1%
Calcium 43mg 4%
Amount Per 100 g
Calories 64.19 Kcal (269 kJ)
Calories from fat 35.83 Kcal
% Daily Value*
Total Fat 3.98g 11%
Cholesterol 4.58mg 3%
Sodium 550.01mg 43%
Potassium 135.11mg 5%
Total Carbs 3.04g 2%
Sugars 0.99g 7%
Dietary Fiber 0.72g 5%
Protein 2.51g 9%
Vitamin C 3.1mg 10%
Vitamin A 0.1mg 4%
Iron 0.1mg 1%
Calcium 23mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
  • 3

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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