Italian Riboletta Soup

Italian Riboletta Soup

9

"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."
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Ingredients

2 h servings 273 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 960 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large saucepan, heat the olive oil over medium heat. Cook the onions, garlic, celery and carrot until the onion is soft.
  2. 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.
  3. 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.
  4. Sprinkle with Parmesan cheese and bake for 30-40 minutes, or until soup is bubbling and cheese is light golden.

Reviews

9
  1. 12 Ratings

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Most helpful positive review

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 m...

Most helpful critical review

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 o...

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 m...

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 o...

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 cele...

I have now made this soup multiple times with a little extra pepper and have received rave reviews. I have left out the bread when serving it as part of a meal as it is a very hearty soup that ...

this soup came out very thick - more the consistency of bean and vegetable stew - and had very little flavor. i tried spicing it up with herbs and spices but it still was pretty blah. i didn't...

Great soup! The combination of tastes is delicious!

We'll probably make this again, but I think it needed more salt and possibly maybe more italian type seasoning. We didn't do the bread and oven step of the recipe. Instead we ate it like soup an...

I've made this a few times and my husband raves about it every time. I use leftover homemade bread to make croutons to put the on top on the soup followed by grated parm. I have yet to try the l...

Super good, I didnt have parsley so I added a bunch of oregano instead and was liberal with the pepper. It turned out great!