Recipe 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."
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dry cannellini beans
3 (32 ounce) cartons
carrots, peeled and sliced
3 large stalks
potatoes, peeled and cut into chunks
1 1/2 cups
cabbage, coarsely chopped
Swiss chard, trimmed and chopped
kale, trimmed and chopped
1 (14.5 ounce) can
(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
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, and choose stale bread -soaked in cold water for a day or two- for the best results. A wonderful fall or winter soup that doesn't disappoint. Thanks for sharing Josie!
Has anyone even tried this recipe? Looks like a bunch of folks have their own version that they are reviewing but I would like a review on THIS recipe.
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 veggies and just put them directly into the soup. We used Eden's canned cannellini beans instead of cooking from scratch and Muir Glen organic canned tomatoes. My french bread was a few days old. It was difficult to toast in my toaster, so I chose to fry it lightly with olive oil, and I would do that again, as it added lots of flavor! I also used a powdered vegetable broth from Frontier instead of chicken broth and a very small amount of diced jalapeno- not traditional but very tasty!
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 olive oil.
I've had better soups in my life, but I don't know that I've had a better vegetable soup! This was excellent. That said, I might add sausage next time to make this even better. I followed the recipe, except that I upped the cabbage and kale and skipped the chard. I also left out the french bread. This seems to be a very adaptable and forgiving recipe.
Excellent flavor! I forgot to add the garlic in step 2 so I just sauteed it with the onions, which worked well. Also, my pot was too full to add the bread so I skipped that part. It tasted great without it, though I also tried it with putting a piece of toasted bread in the bottom of a soup bowl and ladeling the soup over it. It was delicious both ways.
very good,,,didn't alter(unusual for me!) anything, except didn't have french bread so I toasted my whole grain chewy bread and topped at the end under broiler with cheese,,,thank you, awesome!
This was a lot of work, but I somehow had all of the ingredients on hand and needed to use them up. I am glad that I did, because this was outstanding. I ended up making it like you would French Onion Soup, putting it in serving size containers, adding the toasted bread and cheese right at the end and then sticking them under the broiler. Absolutely delicious! Thank you Josie!
* Percent Daily Values are based on a 2,000 calorie diet.
Ribollita (Reboiled Italian Cabbage Soup)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 418
** Calories from Fat: 201
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