soup · Best in winter
Winter Ribollita
A thick Tuscan bread-and-bean stew that gets better the longer it sits and the day after it's made. Ribollita means 're-boiled' — it's designed to be reheated. Fill it with whatever winter greens are in the garden; it accepts everything.
Ingredients
🌱 From Your Homestead
- kale or cavolo nero (1 large bunch)
- fresh rosemary and thyme
- garlic (6 cloves)
🛒 From the Store
- white beans (2 cans)
- canned tomatoes (1 can)
- stale sourdough or country bread (4 thick slices)
- vegetable broth (6 cups)
- onion
- carrots (2)
- celery (2 stalks)
- parmesan rind
- olive oil
- salt
How to Make It
- Gather your ingredients: kale or cavolo nero (1 large bunch), fresh rosemary and thyme, garlic (6 cloves), white beans (2 cans), canned tomatoes (1 can), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: kale or cavolo nero (1 large bunch), fresh rosemary and thyme, garlic (6 cloves).
- Tear the stale bread and add it in the last 20 minutes — it should dissolve into the soup and thicken it. The bread is not a garnish; it is a thickener. Use real stale bread, not croutons.
- Cook for approximately 1 hr 10 min. Adjust to taste and serve 8 portions.
- Plate, enjoy, and share with your household!
More eggs from your flock?
Egg Production Guide →
Feed schedules, lighting, and seasonal management to maximize your hens' production year-round.
Love this recipe?
Get more like it in your inbox — weekly homesteading tips & recipes. Free forever. See our guides: Chickens, Egg Production, Chicken Health, April Planting, May Tasks, Summer Harvest, Preserving.
No spam. Unsubscribe anytime.
Turn Your Harvest Into Every Meal
Tended personalizes recipes to your exact homestead — your crops, your flock, your zone. Get 150+ recipes, a seasonal planner, and AI advice tailored to you.