Ribollita (Reboiled Italian Cabbage Soup)

Ribollita (Reboiled Italian Cabbage Soup)

31
JOSIE 27

"Ribollita means twice-cooked, or 'reboiled,' in Italian. A white bean stock is livened up with greens, tomatoes, and potatoes with added slices of toasted bread. The soup should be refrigerated overnight. All you'll have to do the next day is reboil it. Allow time for soaking the beans."

Ingredients

5 h 30 m servings 418 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 1603 mg
  • 64%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain.
  2. Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside.
  3. Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight.
  4. Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.

Footnotes

  • Editor's Note
  • In step 2, the bean mixture can also be pureed in batches by using a regular blender or a food processor.
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Reviews

31
  1. 49 Ratings

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Very filling soup! Similar to the one I had in Tuscany, minus the canned tomatoes which I left out as personal preference. Don't cook for too long or else the cabbage goes mushy and tasteless, a...

Our family had picked lots of produce at a farm and this was an excellent way to use it up. I cannot think of a kale and chard soup that I have enjoyed as much! I bypassed the sauteing of vegg...

This is a fantastic soup recipe. I did add extra chicken broth, 1 cup fresh parsley, extra potatoes, carrots, celery, and cabbage. Added thyme, savory, italian seasoning and cut down on the ol...