Riboletta, roughly translated in Italian, means re-boiled minestrone soup with bread slices in it. You could add your own diced cooked meat to it if you like.

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Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat the olive oil over medium heat. Cook the onions, garlic, celery and carrot until the onion is soft.

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  • Stir in bay leaf, parsley, chicken stock, water, tomatoes, thyme, cabbage, potato, and cooked beans. Bring to a simmer and cook for about 40 minutes, or until beans are tender. Season with salt and pepper to taste.

  • Preheat oven to 350 degrees F(1175 degrees C). In a 4 quart casserole dish, place 1/3 of the mixture over the bottom. Layer 3 of the stale pieces of bread over the top. Place another 1/3 of the soup mixture over the bread followed by remaining 3 slices of bread. Top with remaining 1/3 of soup.

  • Sprinkle with Parmesan cheese and bake for 30-40 minutes, or until soup is bubbling and cheese is light golden.

Nutrition Facts

273 calories; protein 13.9g 28% DV; carbohydrates 41.5g 13% DV; fat 6.5g 10% DV; cholesterol 4.4mg 2% DV; sodium 960mg 38% DV. Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 5 stars
10/14/2003
I was very excited to find a recipe for ribollita after having some in Florence. This recipe made a yummy soup! However the estimated prep time of 30 min for me was a little short - it took me closer to an hour. Maybe I will be more efficient and faster next time. Also the soup is very thick and I might add some more chicken broth next time. Read More
(17)

Most helpful critical review

Rating: 1 stars
03/26/2008
I did not like this. The taste was semi-ok but with uncooked potatoes over cooked cabbage and soggy bread the texture of the soup ultimately stopped me picking at it and throwing the rest out. Sorry won't be making again. Read More
(7)
12 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/14/2003
I was very excited to find a recipe for ribollita after having some in Florence. This recipe made a yummy soup! However the estimated prep time of 30 min for me was a little short - it took me closer to an hour. Maybe I will be more efficient and faster next time. Also the soup is very thick and I might add some more chicken broth next time. Read More
(17)
Rating: 5 stars
12/28/2007
This was tasty and fairly simple a great family meal. Nutritous yummy and inexpensive to make. Made six very hearty servings with leftovers. I changed the recipe slightly: omitted the celery and fresh parsley (didn't have it) used half small head of cabbage two chopped carrots and one can great northern beans and one can dark red kidney beans and added three links hot Italian sausage which I browned with the onions. This is a keeper! Read More
(7)
Rating: 1 stars
03/26/2008
I did not like this. The taste was semi-ok but with uncooked potatoes over cooked cabbage and soggy bread the texture of the soup ultimately stopped me picking at it and throwing the rest out. Sorry won't be making again. Read More
(7)
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Rating: 5 stars
01/01/2007
I have now made this soup multiple times with a little extra pepper and have received rave reviews. I have left out the bread when serving it as part of a meal as it is a very hearty soup that otherwise can be used as a meal in and of itself. Either way it's fantastic! Read More
(5)
Rating: 3 stars
01/25/2005
this soup came out very thick - more the consistency of bean and vegetable stew - and had very little flavor. i tried spicing it up with herbs and spices but it still was pretty blah. i didn't necessarily expect the riboletta i had while travelling through italy but hoped for at least a good vegetable-bean soup. not here. Read More
(5)
Rating: 5 stars
02/18/2010
Great soup! The combination of tastes is delicious! Read More
(4)
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Rating: 4 stars
10/05/2008
We'll probably make this again but I think it needed more salt and possibly maybe more italian type seasoning. We didn't do the bread and oven step of the recipe. Instead we ate it like soup and just had garlic bread on the side. Read More
(4)
Rating: 4 stars
03/09/2010
Super good I didnt have parsley so I added a bunch of oregano instead and was liberal with the pepper. It turned out great! Read More
(3)
Rating: 5 stars
04/15/2010
I've made this a few times and my husband raves about it every time. I use leftover homemade bread to make croutons to put the on top on the soup followed by grated parm. I have yet to try the layering I'm a little wary of the sogginess. Other than that I follow the minestrone recipe exactly and its a wonderfully flavored meal! Read More
(3)