Photo of Ribollita by WW


Points® value
Total Time
1 hr
15 min
45 min
A classic, hearty soup originally from Tuscany, made with veggies, beans and leftover bread.


Olive Oil

1 tablespoon(s)


1 large, finely chopped

Carrots, raw

1 medium, finely diced

Celery, Raw

2 stick(s), finely diced


3 clove(s), crushed

Fennel Seeds

1 teaspoon(s), level

Dried Mixed Herbs

1 teaspoon(s)

Tinned Tomatoes

1 can(s), large

Cannellini Beans, cooked

1 can(s), large, drained

Kale, raw

120 g, Cavolo nero, shredded and thick steams removed

Ciabatta Bread

150 g, torn into chunks

Egg, whole, raw

4 medium, raw

Vegetarian parmesan style hard cheese

15 g


  1. Heat the olive oil in a pan. Add the onion, carrot and celery, then cook slowly for 8-10 minutes or until soft. Season to taste, then stir in the garlic, fennel seeds and dried herbs. Cook for another minute.
  2. Pour in the chopped tomatoes and beans, along with a good splash of water. Simmer for 5 minutes, then add the cavolo nero and chunks of bread. Cover and cook on a low heat for another 30 minutes, checking occasionally if it needs more water.
  3. Just before serving, poach the eggs in a pan of simmering water for 2-3 minutes. Spoon the soup into 4 bowls and serve with a poached egg on top, then sprinkle over the cheese. You can freeze the soup on its own.


Make ahead: This delicious, hearty soup can be frozen (minus the egg) once cooked. Allow to cool then ladle into freezer friendly containers. When it comes to cooking defrost, heat and then serve with a poached egg.