Ribollita (Reboiled Italian Cabbage Soup)

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Description

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.

Ingredients

  • 2 cups dry cannellini beans
  • 4 cups water
  • 3 (32 ounce) cartons chicken broth
  • 5 cloves garlic, minced
  • 4 sage leaves
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ cup olive oil
  • 2 onions, diced
  • 3 carrots, peeled and sliced
  • 3 large stalks celery, chopped
  • 2 potatoes, peeled and cut into chunks
  • 1 ½ cups cabbage, coarsely chopped
  • 1 bunch Swiss chard, trimmed and chopped
  • 1 bunch kale, trimmed and chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 12 (1/2-inch-thick) slices French bread, lightly toasted
  • salt and freshly ground black pepper to taste
  • 1 ½ cups grated Parmesan cheese for topping
  • ½ cup olive oil

Instructions

  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
  2. cover
  3. and let stand 1 1/2 hours. Drain.
  4. Place the beans
  5. chicken broth
  6. garlic
  7. sage leaves
  8. bay leaves
  9. and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender
  10. 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.
  11. Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent
  12. about 10 minutes. Combine the carrots
  13. celery
  14. potatoes
  15. cabbage
  16. Swiss chard
  17. and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover
  18. and cook until greens have wilted
  19. stirring at least once
  20. about 20 minutes. Stir in the pureed bean mixture
  21. 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
  22. about 10 minutes longer. Cool
  23. and refrigerate overnight.
  24. Reheat the soup over low heat until heated through
  25. about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.

Prep Time: 45 mins

Cook Time: 3 hrs 15 mins

Total Time: 5 hrs 30 mins

Servings: 12

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