adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ribollita (Reboiled Italian Cabbage Soup)
Ribollita (Reboiled Italian Cabbage Soup)
0 Likes
Prep Time:
45 minutes
Cook Time:
195 minutes
Total Time:
330 minutes
Classic Italian white bean and vegetable soup topped with Parmesan and olive oil, thickened with toasted bread.
Ingredients:
  • 4 cups water
  • 2 cups dry cannellini beans
  • 3 (32 ounce) cartons chicken broth
  • 5 cloves garlic, minced
  • 4 sage leaves
  • 2 bay leaves
  • 0.5 cup olive oil
  • 2 onions, diced
  • 3 carrots, peeled and sliced
  • 3 large stalks celery, chopped
  • 2 potatoes, peeled and cut into chunks
  • 1.5 cups cabbage, coarsely chopped
  • 1 bunch Swiss chard, trimmed and chopped
  • 1 bunch kale, trimmed and chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 12 (1/2-inch-thick) slices French bread, lightly toasted
  • 1.5 cups grated Parmesan cheese for topping
Instructions:
  • Rinse the beans and add them to a large pot with water. Boil over medium-high heat for 5 minutes. Remove from heat, cover, and let sit for 1 1/2 hours before draining.
  • In a large pot, combine beans, chicken broth, garlic, sage leaves, bay leaves, and salt. Bring to a boil over medium-high heat, then simmer on low for about 2 hours until beans are tender. Allow to cool, then remove 1 cup of beans. Discard bay leaves and sage leaves. Blend the rest of the mixture with a hand mixer until smooth. Keep aside.
  • In a large pot over medium-high heat, heat olive oil. Sauté onions until transparent, about 10 minutes. Add carrots, celery, potatoes, cabbage, Swiss chard, and kale; mix well. Stir in tomatoes, season with salt and pepper. Cover and cook until greens wilt, about 20 minutes. Add pureed beans, cook until thickened, about 40 minutes. Stir in reserved beans, adjust seasonings. Add toasted bread slices, cook until soaked, about 10 minutes. Cool, then refrigerate overnight.
  • Gently warm the soup on low heat for about 20 minutes until thoroughly heated. Serve each portion topped with 2 tablespoons of Parmesan cheese and a splash of olive oil.

Similar Recipes