Seriously Soupy: Ribollita (Bread) Soup

It’s Seriously Soup day today, featuring one of my favorite bloggers, Serena, who authors a blog called Seriously Soupy.  Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making.  Since it started, she has given soup tours and taught soup classes and has a catalog of over 100 soups on the site!  You can join Serena on her Soupy journey at and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

I’m so excited for this particular soup recipe because, I’ve never even heard of Ribollita Soup and, it’s introducing me to new ingredients like red kale.  We’ve mastered green kale but, haven’t tasted red kale before.

Here’s what Serena has to say: take refuge from the storm with Ribollita Soup!

With the storm hitting the NYC area on Monday, I made a huge pot of Ribollita. Similar to a Minestrone soup (minus the red beans and the pasta), this hearty bread soup includes kale, bread, and white beans and savory herbs like rosemary and basil.

Another quick and simple fall soup.  You can easily whip up this soup tomorrow to have during and after the storm.

It is hearty, nutritious and comforting on the best and worst of days.

Enjoy and stay safe!



  1. Take me back to Tuscany!

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