Shop Ingredients
Serves 6


olive oil
1 onion, finely diced
2 celery stalks, finely diced
1-2 carrots, finely diced
2 garlic cloves, chopped
1 tsp fennel seeds
1 tsp dried chilli flakes
1 fresh bay leaf
1 400g tin diced tomatoes or home squished jar
1 400g tin cannellini beans, or dried beans soaked overnight
1L veggie/chicken stock
1 parmesan rind (optional)
1 bunch of kale, about 15 stems, finely chopped
handful bruised parsley stalks for the pot
old stale bread to use up
chopped parsley and lemon to serve
extra parmesan to serve


Autumn veggies, a jar of squished tomatoes and the crusty ends of this week’s bread. Ribollita is a frugal feast meets nourishing one-pot-wonder; something to tick over on the stove for the cool months ahead when hearty brassicas and slow cooking beans (or tinned in a hurry) can warm and fuel – like they’ve been doing for centuries.

This recipe is adapted from a Delicious. recipe, and note – if you have an abundance of ingredients this is great to make a lot of.  It’s even better the next day and is the most comforting thing to have on hand in case of a stale bread glut.  Why not keep a serve or two in the freezer.

Warm a few of tablespoons of olive oil in a pot over a medium heat and sauté celery, carrot and onion for 15-20 minutes until soft.  Stir in the garlic, fennel seeds, chilli flakes and bay leaf, once they’re smelling nice add the rest of the ingredients, season with salt and pepper and bring to the boil.

Reduce to a simmer for half an hour, or until everything is well cooked.  If you’ve used dried beans that have been soaked overnight, they’ll need an hour or so to cook, so leave out the kale for the first 30mins then do another 30 with the kale in.

Remove the chunk of rind (and any big parsley stalks), taste and season again.  Serve into bowls over the top of the chunky bread*.  Top with more parmesan and parsley, plus a squeeze of lemon or a little grated zest.  A fresh swig of olive oil to top it all off.  Epic yet simple, and utterly comforting.

*If you feel like taking the bread to the next level, you could fry it off in olive oil and season with salt before adding it to your bowl!


Your email address will not be published. Required fields are marked *


  1. This one is definitely on the list for a cold winter’s day. Looking forward to winter because I can cook awesome food like this!!!

  2. Delicious. Loved the spike of chilli and hint of aniseed from the fennel. This is going to be a regular on our menus and using whatever veg we have and see how it turns out…but always with the chilli and fennel seed!

    1. Yep, another great one for using the things you have on hand (our favourite type of recipe!). Thanks Jackie, glad it was helpful to you.

  3. This is such a great recipe- super easy and so delicious. I’ve also been adding a little lemon zest over the top and some sliced up Mount Zero olives to garnish…. yum!

  4. Loved this wholesome recipe making best use of pantry staples and plant based food including home grown produce (kale, celery and chillies),. Our family have been loving your seasonal recipes and whole food goodness and rib-tickling slow food http://www.foodskillsaustralia.com.au

  5. One of my absolute favourite soups! I use way more stock than on the recipe though. Thank you so much for this recipe