Ribollita (Reboiled Italian Cabbage Soup)

    Ribollita (Reboiled Italian Cabbage Soup)

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    48 people made this

    About this recipe: 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.

    Serves: 12 

    • 2 cups (300g) dry cannellini beans
    • 4 cups (1 litre) water
    • 3 (1.5 litre) cartons chicken broth
    • 5 cloves garlic, minced
    • 4 sage leaves
    • 2 bay leaves
    • 1 teaspoon salt
    • 1/2 cup (125ml) olive oil
    • 2 medium yellow onions, diced
    • 3 medium carrots, peeled and sliced
    • 3 large stalks celery, chopped
    • 2 medium potatoes, peeled and cut into chunks
    • 1 1/2 cups green cabbage, coarsely chopped
    • 1 bunch Swiss chard, trimmed and chopped
    • 1 bunch kale, trimmed and chopped
    • 1 (400g) can diced tomatoes
    • 12 (1.5cm thick) slices French bread, lightly toasted
    • 1 pinch salt and freshly ground black pepper to taste
    • 1 1/2 cups (120g) grated Parmesan cheese for topping
    • 1/2 cup (125ml) olive oil

    Prep:20min  ›  Cook:4hr50min  ›  Extra time:12hr cooling  ›  Ready in:17hr10min 

    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.

    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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