Italian Riboletta Soup Recipe - Allrecipes.com
Italian Riboletta Soup Recipe
  • READY IN 2 hr

Italian Riboletta Soup

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
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 closer 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.

 
Most Helpful Critical Review
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. Sorry, won't be making again.

 

12 Ratings

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 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!

 
Jan 01, 2007

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 otherwise can be used as a meal in and of itself. Either way, it's fantastic!

 
Jan 25, 2005

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 necessarily expect the riboletta i had while travelling through italy, but hoped for at least a good vegetable-bean soup. not here.

 
Feb 18, 2010

Great soup! The combination of tastes is delicious!

 
Oct 05, 2008

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 and just had garlic bread on the side.

 
Apr 15, 2010

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 layering, I'm a little wary of the sogginess. Other than that, I follow the minestrone recipe exactly and its a wonderfully flavored meal!

 

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Nutrition

  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 9.3 g
  • 37%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 960 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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