Ribollita
Ribollita is a traditional thick Tuscan bread soup, almost a stew, made with cabbage, cannellini beans, and stale bread. Each family has its own recipe with many variations, but always the distinctive flavor of cabbage and beans. Drizzle with some Tuscan extra-virgin olive oil before serving.
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Recipe Summary
Ingredients
8
Original recipe yields 8 servings
Directions
Cook's Notes:
If using a pressure cooker to cook the beans, cook for 1 hour from the first whistle
Substitute black Tuscan cabbage for the kale if desired.
Nutrition Facts
Per Serving:
559 calories; protein 23.5g; carbohydrates 102.1g; fat 7.5g; sodium 751.3mg.
Full Nutrition