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Ham Ribollita Soup

Perfect for leftover ham, this is our go-to recipe for after Christmas! Want to make it any other time? Just substitute for some roughly chopped ham of the bone.


Serves: 4

Cooking time: 40 minutes

  • 1 potato
  • 3 stalks of celery
  • 1 carrot
  • 3 cups beef stock
  • 1 can of crushed tomatoes
  • 2 large handfuls kale
  • 1 can cannellini beans
  • Leftover ham
  • Salt and pepper
  • Fresh parsley, to serve
  • Crusty bread, to serve


  1. Dice the potato, celery and carrot.
  2. Heat a splash of olive oil in a saucepan over medium heat, add diced vegetables and sauté until just tender.
  3. Add the stock and crushed tomatoes and simmer for 20 minutes with the lid on.
  4. Shred the kale, and add it, the cannelloni beans, ham and salt and pepper to the soup. Allow to cook until the kale is just wilted.
  5. Serve with crusty buttered bread or croutons and fresh parsley sprinkled on top.