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.

JOSIE

Recipe Summary

prep:
45 mins
cook:
3 hrs 15 mins
additional:
1 hr 30 mins
total:
5 hrs 30 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Editor's Note

In step 2, the bean mixture can also be pureed in batches by using a regular blender or a food processor.

Nutrition Facts

418 calories; protein 14.8g; carbohydrates 41.8g; fat 22.4g; cholesterol 14.4mg; sodium 1602.5mg. Full Nutrition
Advertisement

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/04/2007
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! Read More
(31)

Most helpful critical review

Rating: 3 stars
05/12/2017
I made this soup with high hopes for it. I did change one thing, I did not put the bread in the soup. I'm only giving it three stars as this was a huge amount of work. There is no way 30 minutes is the prep time. I'm an experienced cook and found I was prepping forever. The instructions should advise the cook to prep everything prior to beginning any cooking. Good flavor, might make again but would cut the recipe in half. Read More
(1)
64 Ratings
  • 5 star values: 49
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/04/2007
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! Read More
(31)
Rating: 5 stars
11/01/2008
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! Read More
(26)
Rating: 5 stars
12/06/2010
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. Read More
(18)
Advertisement
Rating: 5 stars
06/21/2011
I've had better soups in my life but I don't know that I've had a better vegetable soup! This was excellent. That said I might add sausage next time to make this even better. I followed the recipe except that I upped the cabbage and kale and skipped the chard. I also left out the french bread. This seems to be a very adaptable and forgiving recipe. Read More
(15)
Rating: 5 stars
11/09/2008
Excellent flavor! I forgot to add the garlic in step 2 so I just sauteed it with the onions which worked well. Also my pot was too full to add the bread so I skipped that part. It tasted great without it though I also tried it with putting a piece of toasted bread in the bottom of a soup bowl and ladeling the soup over it. It was delicious both ways. Read More
(11)
Rating: 5 stars
03/25/2011
very good didn't alter(unusual for me!) anything except didn't have french bread so I toasted my whole grain chewy bread and topped at the end under broiler with cheese thank you awesome! Read More
(9)
Advertisement
Rating: 5 stars
03/11/2011
This was a lot of work but I somehow had all of the ingredients on hand and needed to use them up. I am glad that I did because this was outstanding. I ended up making it like you would French Onion Soup putting it in serving size containers adding the toasted bread and cheese right at the end and then sticking them under the broiler. Absolutely delicious! Thank you Josie! Read More
(8)
Rating: 4 stars
10/02/2007
This was really good! i enjoyed it alot, although I would also pick stale bread because it holds up better! p.s. my name is josie too! Read More
(7)
Rating: 5 stars
09/29/2009
this soup is a lot of work but well worth it! It feed our family of 6 for two nights and we froze the rest for a cold winter night. Even my 2 year old loved it! Read More
(5)
Rating: 3 stars
05/12/2017
I made this soup with high hopes for it. I did change one thing, I did not put the bread in the soup. I'm only giving it three stars as this was a huge amount of work. There is no way 30 minutes is the prep time. I'm an experienced cook and found I was prepping forever. The instructions should advise the cook to prep everything prior to beginning any cooking. Good flavor, might make again but would cut the recipe in half. Read More
(1)
Advertisement