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.
In step 2, the bean mixture can also be pureed in batches by using a regular blender or a food processor.
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! - 04 Aug 2007 (Review from Allrecipes US | Canada)
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! - 01 Nov 2008 (Review from Allrecipes US | Canada)
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. - 04 Dec 2010 (Review from Allrecipes US | Canada)