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Ribollita (Reboiled Italian Cabbage Soup)

By: JOSIE  
"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."

Rating: This weblink has been rated 8 times with an average star rating of 4.6 Read Reviews (6)

Rate/Review | 274 people have saved this

Prep Time:
45 Min
Cook Time:
3 Hrs 15 Min
Ready In:
5 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 2 cups dry cannellini beans
  • 4 cups water
  • 3 (32 ounce) cartons chicken broth
  • 5 cloves garlic, minced
  • 4 sage leaves
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 2 onions, diced
  • 3 carrots, peeled and sliced
  • 3 large stalks celery, chopped
  • 2 potatoes, peeled and cut into chunks
  • 1 1/2 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
  • salt and freshly ground black pepper to taste
  • 1 1/2 cups grated Parmesan cheese for topping
  • 1/2 cup olive oil

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 387 | Total Fat: 20.9g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2007 by CHELS 
Very filling soup! Similar to the one I had in Tuscany, minus the canned tomatoes which I left... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2008 by bubbling 
Our family had picked lots of produce at a farm and this was an excellent way to use it up. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2008 by VLUMLEY 
Excellent flavor! I forgot to add the garlic in step 2 so I just sauteed it with the onions,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2007 by ME! 
This was really good! i enjoyed it alot, although I would also pick stale bread because it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2009 by Violet 
I made this soup for our Christmas Eve dinner. It was very labor intensive but worth it. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2009 by cookin in cali 
this soup is a lot of work but well worth it! It feed our family of 6 for two nights and we... MORE

 
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