Italian Riboletta Soup

9 Reviews

Prep: 30 min
Cook: 1 hr 30 min
Ready In: 2 hr

“Riboletta, roughly translated in Italian, means re-boiled minestrone soup with bread slices in it. You could add your own diced cooked meat to it if you like.” - by Holly

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Metric US

Original recipe yields 8 servings

Directions

In a large saucepan, heat the olive oil over medium heat. Cook the onions, garlic, celery and carrot until the onion is soft.
Stir in bay leaf, parsley, chicken stock, water, tomatoes, thyme, cabbage, potato, and cooked beans. Bring to a simmer and cook for about 40 minutes, or until beans are tender. Season with salt and pepper to taste.
Preheat oven to 350 degrees F(1175 degrees C). In a 4 quart casserole dish, place 1/3 of the mixture over the bottom. Layer 3 of the stale pieces of bread over the top. Place another 1/3 of the soup mixture over the bread followed by remaining 3 slices of bread. Top with remaining 1/3 of soup.
Sprinkle with Parmesan cheese and bake for 30-40 minutes, or until soup is bubbling and cheese is light golden.

Nutrition

Amount Per Serving (8 total)

Calories
273 cal
14%

Fat
6.5 g
10%

Carbs
41.5 g
13%

Based on a 2,000 calorie diet

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Reviews (9)

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RDR2Q

Oct. 14, 2003

"I was very excited to find a recipe for ribollita after having some in Florence. This recipe made a yummy soup! However, the estimated prep time of 30 min for me was a little short - it took me clos..." See moreer to an hour. Maybe I will be more efficient and faster next time. Also, the soup is very thick and I might add some more chicken broth next time."

SAILORTIFF

Dec. 28, 2007

"This was tasty and fairly simple, a great family meal. Nutritous, yummy, and inexpensive to make. Made six very hearty servings with leftovers. I changed the recipe slightly: omitted the celery and..." See more fresh parsley (didn't have it), used half small head of cabbage, two chopped carrots, and one can great northern beans and one can dark red kidney beans, and added three links hot Italian sausage which I browned with the onions. This is a keeper!"

Emma

Mar. 25, 2008

"I did not like this. The taste was semi-ok, but with uncooked potatoes, over cooked cabbage, and soggy bread, the texture of the soup ultimately stopped me picking at it and throwing the rest out. S..." See moreorry, won't be making again."

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