Ribollita (Tuscan Cabbage and Bean Soup)

AuthorAlyssa Saltzman
RatingDifficultyBeginner

Ribollita is a Tuscan poor mans soup made throughout the countryside in winters with whatever is leftover in the fridge.

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Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients
 8 oz canned cannellini beans
 ½ cabbage
 ½ swiss chard
 2 small potatoes
 ½ onion
 1 celery
 1 clove of garlic
 1 carrot
 1 tbsp tomato sauce
 olive oil
 salt
 pepper
 1 qt chicken or vegetable stock
 day old itaian bread or toasted fresh bread

Directions
1

Mash ¾ of the beans. Leave ¼ of the beans whole. Set aside

2

Chop the onion, celery, carrot and garlic

3

Cut the potatoes into small cubes

4

Slice the cabbage and Swiss chard very thin

5

In a large pot, sauté chopped carrot, onion, celery and garlic in olive oil a large pot until golden.

6

Add remaining ingredients

7

Add about a cup of water.

8

When water is almost evaporated, add the mashed beans and whole beans.

9

Add the tomato sauce, salt and pepper.

10

Cook for a couple of hours. Add chicken stock. About ¼ cup at the time to prevent sticking and to maintain thick consistency.

11

To serve: place a slice of day old bread at the bottom of the bowl. Pour soup over the bread and let the bread soften in the soup.

Ingredients

Ingredients
 8 oz canned cannellini beans
 ½ cabbage
 ½ swiss chard
 2 small potatoes
 ½ onion
 1 celery
 1 clove of garlic
 1 carrot
 1 tbsp tomato sauce
 olive oil
 salt
 pepper
 1 qt chicken or vegetable stock
 day old itaian bread or toasted fresh bread

Directions

Directions
1

Mash ¾ of the beans. Leave ¼ of the beans whole. Set aside

2

Chop the onion, celery, carrot and garlic

3

Cut the potatoes into small cubes

4

Slice the cabbage and Swiss chard very thin

5

In a large pot, sauté chopped carrot, onion, celery and garlic in olive oil a large pot until golden.

6

Add remaining ingredients

7

Add about a cup of water.

8

When water is almost evaporated, add the mashed beans and whole beans.

9

Add the tomato sauce, salt and pepper.

10

Cook for a couple of hours. Add chicken stock. About ¼ cup at the time to prevent sticking and to maintain thick consistency.

11

To serve: place a slice of day old bread at the bottom of the bowl. Pour soup over the bread and let the bread soften in the soup.

Ribollita (Tuscan Cabbage and Bean Soup)