Ribollita (Reboiled Italian Cabbage Soup)


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.

Prep Time:
45 mins
Cook Time:
3 hrs 15 mins
Additional Time:
1 hrs 30 mins
Total Time:
5 hrs 30 mins
12 servings


  • 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


  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.

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 (per serving)

418 Calories
22g Fat
42g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 418
% Daily Value *
Total Fat 22g 29%
Saturated Fat 4g 22%
Cholesterol 14mg 5%
Sodium 1603mg 70%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 15g
Vitamin C 68mg 340%
Calcium 245mg 19%
Iron 4mg 22%
Potassium 1036mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love