Ribollita (Reboiled Italian Cabbage Soup)

May 09, 2023May 9, 20230 0
Hearty one-pot Ribollita (Reboiled Italian Cabbage Soup) recipe
in Soup

Prep

30 min

Cook

2 hours

Ready In

2.5 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cups dry cannellini beans
4 cups water
3 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 can diced tomatoes
12 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

Nutrision Information

Servings Per Recipe
8
Calories
470
Sugar
10g
Fat
19g
Ribollita (Reboiled Italian Cabbage Soup) is a traditional Italian soup that originated in Tuscany. It is made by using leftover bread and vegetables, which are 'reboiled' with beans and chicken broth to make a thick and hearty soup. The recipe has evolved over time, but it remains a favorite among Italians and food lovers around the world. This version of Ribollita combines cannellini beans, vegetables, and chicken broth to create a nutrient-dense and satisfying one-pot meal. The addition of French bread and Parmesan cheese on top adds a delicious crunch and salty flavor to this classic dish.

Instructions

1.Soak cannellini beans overnight in water.
2.Drain and rinse the beans, then add to a large pot with 4 cups of water, 1 carton of chicken broth, garlic, sage, bay leaves, and salt. Bring to a boil, then reduce heat and simmer for 1-2 hours or until beans are tender.
3.In a separate pot, heat olive oil and sauté onions, carrots, and celery until softened.
4.Add the potatoes and remaining chicken broth to the pot, then bring to a boil, reduce heat and simmer for 15-20 minutes or until potatoes are tender.
5.Add the cabbage, Swiss chard, kale, and canned tomatoes to the pot with the vegetables. Cover and simmer for another 10-15 minutes or until the vegetables are tender.
6.Add the cooked cannellini beans to the soup and cook for another 5-10 minutes.
7.Place a slice of toasted French bread in each bowl and ladle the soup over it. Top with Parmesan cheese and drizzle with olive oil.

PROS

Ribollita (Reboiled Italian Cabbage Soup) is a hearty and nutritious one-pot meal that is perfect for cold winter days.

It is full of fiber, vitamins, and minerals, and can be made vegetarian or vegan by using vegetable broth instead of chicken broth.

CONS

This soup requires a lot of chopping and prep time, but it is worth it for the delicious end result.

It can also be high in sodium, so be sure to use low-sodium broth and season to taste.

HEALTH & BENEFITS

Ribollita (Reboiled Italian Cabbage Soup) is packed with healthy vegetables like cabbage, Swiss chard, and kale, which are full of fiber, vitamins, and minerals.
The cannellini beans provide a good source of protein and can help lower cholesterol levels.
The use of olive oil instead of butter or cream keeps the soup heart-healthy.

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