Jul 14 2026
Restaurants›Treva›Ribollita Soup Recipe

Ribollita Soup Recipe

Inspired by Treva
Time45m
Serves6

Escarole, white bean, tomato

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Ingredients

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Vegetables

Legumes

Herbs and Spices

Liquids

Method

Preparation

  1. 1

    Prepare the Vegetables

    Wash and chop the escarole into bite-sized pieces. Dice the carrots, celery, and onion, and mince the garlic.

  2. 2

    Combine Beans and Tomatoes

    In a bowl, mix the drained white beans and the canned diced tomatoes together. Set aside.

Cooking

  1. 3

    Sauté the Aromatics

    In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

  2. 4

    Add Garlic

    Stir in the minced garlic and cook for an additional minute until fragrant.

  3. 5

    Add Broth and Beans

    Pour in the vegetable broth and add the mixed beans and tomatoes. Bring to a simmer.

  4. 6

    Season the Soup

    Add the thyme, bay leaves, salt, and black pepper to the pot. Stir well to combine.

  5. 7

    Incorporate Escarole

    Add the chopped escarole to the soup. Allow it to wilt and cook for about 10 minutes, stirring occasionally.

  6. 8

    Final Simmer

    Let the soup simmer for an additional 10-15 minutes to meld the flavors together.

  7. 9

    Adjust Seasoning

    Taste the soup and adjust seasoning with more salt and pepper if needed.

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