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Beans and Greens Ribollita

Beans and Greens Ribollita

Serves: 8

Category: Soups and Stews
Author: Mary Larson

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Rated by: 24 members

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Ribollita means twice-cooked in Italian and is also the name of a famous Tuscan soup. In this Nutritarian version, beans are cooked with onions, garlic and other seasonings and then blended to make a rich, creamy stock to which greens, tomatoes and additional beans are added. This hearty recipe makes enough for several meals.

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5 cloves garlic, finely diced
2 medium onions, diced
4 medium carrots, peeled and diced
4 stalks celery, diced
1 1/2 cups cooked garbanzo beans or 1 (15 ounce) can low sodium or no-salt-added garbanzo beans
3 cups cooked cannellini or great northern beans or 2 (15 ounce) cans low sodium or no-salt-added beans
6 cups water
4 cups low sodium or no-salt-added vegetable stock
3 tablespoons Dr. Fuhrman's VegiZest or other no-salt seasoning blend, adjusted to taste
4 leaves fresh sage
2 bay leaves
1 bunch kale, tough stems removed and chopped
2 cups cabbage, chopped
1 1/2 cups diced tomatoes
3 cups cooked garbanzo beans or 2 (15 ounce) cans low sodium or no-salt-added garbanzo beans
1 1/2 cups cooked cannellini or great northern beans or 1 (15 ounce) can low sodium or no-salt-added beans
black pepper, to taste
cayenne pepper, to taste


Place first 11 ingredients (up to bay leaves) in a large pot, bring to a boil, reduce heat, cover and simmer for 1 hour. Remove herb leaves and blend using a high-powered blender.

Return blended bean/broth mixture to pot and add kale, cabbage, tomatoes and additional beans and heat till greens wilt (to preferred texture) and beans heat through. Season with black and cayenne pepper.

Note: Leftovers freeze well.

Calories 337; Protein 19 g; Carbohydrates 61 g; Sugars 9 g; Total Fat 3.4 g; Saturated Fat 0.5 g; Cholesterol 0 mg; Sodium 141 mg; Fiber 17.5 g; Beta-Carotene 4400 ug; Vitamin C 44 mg; Calcium 208 mg; Iron 6.2 mg; Folate 310 ug; Magnesium 124 mg; Potassium 1054 mg; Zinc 2.7 mg; Selenium 8.4 ug

Comments (24):



12/03/2014 10:49 AM

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Is this a misprint or does this recipe really have 6 cups of garbanzo beans and 3 cups cannellini beans total?


12/03/2014 11:05 AM

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Same question. This looks good, but I'm inclined to use fewer beans altogether.


12/03/2014 11:28 AM

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This sounds delicious, but ALL these ingredients?? I always look for much simpler recipes, with less items. I guess this is why I just opt for salads, salads & raw fruit, seeds, nuts many times. They're SO much easier to fix & consume.

niniclink replies:

11/01/2018 07:19 PM

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I thought the same but have tried some of these recipes and now I'm hooked.  Especially in the fall/winter I want something more than salads.  Make it on the weekend and eat during the week or freeze.  If  you have  instapot it's even easier!!!


12/03/2014 11:28 AM

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the first half of the beans appear to make the broth when blended. it must make a very creamy base for the soup. sounds awesome!


12/03/2014 11:53 AM

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Yes, I counted . . . 6 cans of beans. The first 3 cans are blended, the next 3 cans added with greens for the texture. Sounds wonderful and serves 8.
This comment was last edited on 12/03/2014 11:53 AM


12/03/2014 12:12 PM

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No, it is only 6 cans of beans total, or 9 cups of cooked beans. I think it is good that there is a decent amount of beans in the recipe since it serves 8 people, and I like to get in a whole cup of beans at lunch time. This looks like something I'd definitely be interested in trying.


12/03/2014 12:13 PM

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This is exactly the recipes I look for. I can't wait to give it a try. Very healthy entree!


12/03/2014 12:37 PM

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the recipe repeats beans at the end doubling the total amount of beans! Please confirm or correct the recipe! Don't ruin the dependability of recipes on Dr. Fuhrman's site please.

Domino605 replies:

03/29/2017 07:11 PM

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It says in the directions that the 1st 3 cans listed are to be blended to create the base, and the last 3 cans are to be added as whole beans. This recipe serves 8, there's no misprint. 


12/03/2014 01:03 PM

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The repeat is NOT an error - the 1st set of beans is for blending to make the creamy broth; the 2nd set is for stewing in the soup base you just blended down. Its actually quite simple - adjust as you see fit of course and enJOY! (NOTE: The site remains an excellent source of information - no dependability problems here!)


12/03/2014 06:38 PM

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I made the soup today, a cold gray day made the soup even better. This was an awesome dish. The count of the beans in the recipe is accurate, I would even not worry about adding more beans to the pot if you would like it thicker. The consistency as listed above is really nice though.

variations: I doubled up on the kale, and also added an equal amount of collard greens. I puréed the raw greens with a half cup of cold vegetable stock. I didn't have the vegizest (yet) but for seasoning I used: about six fresh basil leaves chopped, two bay leaves, 2 tablespoon of black pepper, 2 tablespoons of Italian seasoning, a sprinkle of cayenne pepper. The aroma of these herbs while cooking was so beautiful, filled the whole house and I had everyone waiting around the kitchen and looking to see what was in the pot! I went heavy on the tomatoes, probably closer to 3 cups, and I added diced zucchini and squash. also, after adding the puréed soup back into the pot and bringing to a boil, when reduce heat I added a one whole bunch of fresh spinach. Made for a nice texture addition when eating the soup.

This really is a wonderful recipe, thank you so much!


12/03/2014 06:52 PM

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@Ivanka - hope this is helpful, the second addition of the beans is correct. The first 'halving' of the beans is for puréeing and making a creamy base of the soup. The second halving is to add the beans into the soup whole, in tact, for a nice chunky, meaty texture. You won't be disappointed, good luck!


12/03/2014 09:03 PM

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I made this today. It is good! I made a few changes, based on what I had on hand. Don't have any DR. Fuhrman vegizest, so I used 2TBLS Mrs. Dash, (It is too peppery for me) I used 3 bay leaves. I didn't have any sage so left it out, added about 1 Tbls fennel seeds. I also reduced the water by 2cups (for thicker broth like pea soup) I added some mushrooms. But I would like to thank people who post these recipes. I'm trying to learn to cook just a couple of times a week. So this will be great. I also used an immersion blender so I didn't to take out of pot.


12/03/2014 09:56 PM

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My gosh, people; stop belly-aching so much. If you know anything about the nutritarian diet, you will know its nickname is "beans and greens". The recipes on Dr. F's site tend to make large quantities. If you live alone or your family is small, just halve it or whatever, or divide it up and freeze it and make life easier for yourself down the track. And if these are too many ingredients for you, remember that when it comes to soups, things are pretty flexible. Add and subtract; no need to slavishly follow the ingredients, but why would you be worried about having too many nutritious ingredients in your food.

willypriv replies:

03/30/2017 11:30 AM

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Exactly. Thank you!



12/04/2014 08:31 AM

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I always freeze about three quarts or more of the soups for fast food later. It really works.


12/06/2014 11:04 PM

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I would have given this 4 stars, but it really took a long time to make. I followed the recipe exactly, and while it was good, it was not as good as other soups on the site that have fewer ingredients and take less time to make.


01/10/2015 10:31 PM

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This is good but does take a long time to make and seems a little bland. However, I like that it is not a tomato based soup and also like the "beaniness" of it, which was just right. The soup has a nice consistency and makes a LOT more than eight servings. Will experiment a little more with the seasonings next time.


03/31/2017 06:39 AM

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I made this recipe as directed. It did take some time, but it was time well spent. I loved every bite of this delicious and satisfying soup! It will be marked as a favorite in my recipe collection.




04/03/2017 02:13 PM

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Hi, the soup is wonderful! What amount is considered a serving? Is it a cup?


04/03/2017 02:14 PM

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The rating should have been 5 stars.


05/03/2017 07:59 PM

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The flavor-to-nutrient-density is off the charts! I used 1/2 tsp of the cayenne and 3 cups of cabbage. Next time I'm going to use more sage as well. It gives it such an interesting flavor.  It quickly put together because you don't have to fuss with the chopping. It's all just going in the blender anyways. Thanks for a great recipe,  Mary!


09/07/2017 01:48 PM

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It's going to take more than boiling up a whole lot of vegetables and beans and some magical thinking to make a tasty-but-healthy proxy for this dish, Real ribolitta starts with guanciale, pancetta and lots of olive oil, and finishes with big chunks of crusty bread and handfuls of grated romano cheese right in the bottom of the serving bowls. Finding good substitutes for these crucial ingredients is going to require more creativity than this recipe shows, and certainly more than I've been able to come up with so far.


01/23/2018 01:59 PM

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Why are we still rinsing the beans when we now know of the health, flavor, and thickening attributes of aquafaba?  I put in the full contents of "no salt added" beans and ended up only needing half the water.  I also substituted parsley and thyme for the sage.  Came out thick and yummy!


05/14/2019 07:43 PM

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This soup is wonderful! Quick and easy. This is a keeper....


12/03/2019 06:23 PM

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I thought this was good. Only change I made was I added sliced mushrooms.