Ribollita (Reboiled Italian Cabbage Soup) Recipe - Allrecipes.com
Ribollita (Reboiled Italian Cabbage Soup) Recipe
  • READY IN 5+ hrs

Ribollita (Reboiled Italian Cabbage Soup)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    45 mins
  • COOK

    3 hrs 15 mins
  • READY IN

    5 hrs 30 mins

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.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 04, 2007

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!

 
Most Helpful Critical Review
May 02, 2014

We wanted to love this soup...but just couldn't. I had 2 very small bowls and found that hot sauce helped me overcome the earthy taste. Unfortunately, after a few bites my husband was not able to finish his. Not having ever used Swiss Chard in a recipe before, I wonder if removing the stems might have helped? (They were red stems and I read that those are supposed to be the sweetest.) The recipe reminded me of Kale and Bean soup, which we love, so we'll go back to that one and take this one out of our recipe box.

 

48 Ratings

Nov 01, 2008

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!

 
Dec 06, 2010

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.

 
Jun 21, 2011

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.

 
Nov 09, 2008

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.

 
Mar 25, 2011

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!

 
Mar 10, 2011

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!

 

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Nutrition

  • Calories
  • 418 kcal
  • 21%
  • Carbohydrates
  • 41.8 g
  • 13%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 1635 mg
  • 65%

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

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