Ribollita (Reboiled Italian Cabbage Soup)
Ribollita, a traditional Italian dish, is a hearty and flavorful soup that has been a staple in Tuscan cuisine for centuries. The name "ribollita" translates to "reboiled," which refers to the soup's preparation method of being cooked, left to sit, and then reheated for serving. This process allows the flavors to meld together, resulting in a rich and comforting dish that is perfect for warming the soul on a cold day.
Prep Time:
45 mins
Cook Time:
3 hrs 15 mins
Additional Time:
1 hr 30 mins
Total Time:
5 hrs 30 mins
Servings:
12
Yield:
12 servings
Ingredients
Directions
Step 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.
Step 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.
Step 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.
Step 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.
Nutrition Facts (per serving)
418
Calories
22g
Fat
42g
Carbs
15g
Protein
Complement
The main ingredients in ribollita include cannellini beans, kale, cabbage, onions, carrots, and tomatoes, which are combined with hearty bread and simmered until thick and creamy. The soup is often finished with a drizzle of olive oil and a sprinkle of Parmesan cheese for added richness. Ribollita is a versatile dish that can be adapted to include other vegetables or beans, making it a popular choice for using up leftover ingredients. Whether enjoyed as a main course or as a starter, ribollita is a delicious and satisfying dish that showcases the rustic and wholesome flavors of Italian cooking.