Best 3 Ribollita Reboiled Italian Cabbage Soup Recipes

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Ribollita, a hearty and flavorful Italian soup, has its roots in the humble kitchens of Tuscany. It is a quintessential peasant dish that epitomizes the art of using simple, leftover ingredients to create a nourishing and satisfying meal. At its core, ribollita is a vegetable soup, featuring an array of seasonal vegetables such as kale, cabbage, carrots, celery, and onions. The addition of cannellini beans and crusty bread adds texture and richness to the soup, while a generous drizzle of extra virgin olive oil imparts a rustic charm. What sets ribollita apart from other soups is its unique preparation method. The soup is cooked twice, hence its name, which translates to "reboiled." This double cooking process allows the flavors to meld and deepen, resulting in a complex and satisfying broth. Ribollita is typically served with a drizzle of olive oil and a sprinkle of grated Parmesan cheese, adding an extra layer of flavor and umami. This versatile soup can be enjoyed as a main course or as a side dish, and it is sure to warm your heart and soul on a chilly day. Explore the recipes in this article to discover different variations of this classic Tuscan soup, each offering a unique twist on the traditional flavors.

Check out the recipes below so you can choose the best recipe for yourself!

RIBOLLITA WITH CABBAGE



Ribollita With Cabbage image

In Tuscany region of Italy, the way to transform leftover bean and vegetable soup into the ultimate comfort food is to reheat the soup with dry or toasted bread, then blend it into a thick, comforting pap. This is called ribollita, which means "reboiled."

Provided by Martha Rose Shulman

Categories     dinner, one pot, soups and stews, main course

Time 2h45m

Yield Serves four to six

Number Of Ingredients 13

6 ounces (1 scant cup) white or borlotti beans, soaked, if desired, for four hours and then drained
1 onion, cut in half (1/2 chopped, 1/2 left intact)
3 large garlic cloves, 1 crushed, the rest minced
Salt to taste
3 tablespoons extra virgin olive oil
1 large carrot, diced
1 celery rib, diced
Pinch of red chili flakes
1/4 Savoy or green cabbage, cored and shredded 2 cups shredded
1 14-ounce can chopped or puréed tomatoes, with juice
3/4 pound (1 bunch) Swiss chard, kale or a mixture, stemmed, cleaned and chopped or cut in chiffonade 3 cups chopped greens
A bouquet garni made with a bay leaf, a few sprigs each thyme and parsley, and a Parmesan rind
6 thick slices country bread, preferably whole-grain about 6 ounces

Steps:

  • Place the beans in a medium saucepan, and add 4 cups water, the unchopped onion half and the crushed garlic clove. Bring to a boil. Reduce the heat, add salt to taste, cover and simmer 1 hour. Remove the onion halves. Taste and adjust seasonings.
  • Heat 2 tablespoons of the oil in a heavy soup pot, and add the chopped onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and chili flakes, and stir together for 30 seconds to a minute until fragrant. Add the cabbage. Cook, stirring, until the cabbage wilts, three to five minutes. Add the tomatoes. Cook, stirring, until the tomatoes cook down and smell fragrant, five to 10 minutes. Season to taste with salt.
  • Stir in the beans and their liquid, add the bouquet garni and another 2 cups of water, and bring to a boil. Reduce the heat, cover and simmer 30 minutes or until the beans are tender. Taste and adjust seasonings. Add the greens, raise the heat and simmer covered for another 15 minutes. The greens should be falling apart in the soup. Remove the bouquet garni.
  • Meanwhile, preheat the oven to 300 degrees. Place the bread on the rack, and toast until dry but not browned, about 15 to 20 minutes. Break up into pieces. Remove about 1 cup of the beans and vegetables from the soup. Bring the remaining soup to a simmer, and add the bread. Submerge in the soup, and remove the soup from the heat. Let stand for 20 minutes until the bread is soft. Blend, using a hand immersion blender or the pulse action of a food processor. Return to the pot, add the beans and vegetables you set aside, and heat through. The ribollita should have the consistency of oatmeal. Dilute with water as necessary. Taste and adjust salt and pepper. Spoon the ribollita into bowls or onto soup plates, drizzle olive oil over each bowl and serve.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 534 milligrams, Sugar 7 grams, TransFat 0 grams

RIBOLLITA



Ribollita image

Provided by Ina Garten

Categories     main-dish

Time P1DT1h50m

Yield 8 servings

Number Of Ingredients 17

1/2 pound dried white beans, such as Great Northern or cannellini
Kosher salt
1/4 cup good olive oil, plus extra for serving
1/4 pound large diced pancetta or smoked bacon
2 cups chopped yellow onions (2 onions)
1 cup chopped carrots (3 carrots)
1 cup chopped celery (3 stalks)
3 tablespoons minced garlic (6 cloves)
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can Italian plum tomatoes in puree, chopped
4 cups coarsely chopped or shredded savoy cabbage, optional
4 cups coarsely chopped kale
1/2 cup chopped fresh basil leaves
6 cups chicken stock, preferably homemade
4 cups sourdough bread cubes, crusts removed
1/2 cup freshly grated Parmesan, for serving

Steps:

  • In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
  • Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
  • Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
  • Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
  • Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.

REBOLLITA ( ITALIAN CABBAGE SOUP)



Rebollita ( Italian Cabbage Soup) image

Rebollita in Italian means "reboiled". This is a slightly changed verison of recipe from William-Sonoma's SOUP FOR SUPPER...and modified for the crock pot. Easy and tasty. Freezes well.(Refrigeration time is not included in Cooking Time.)

Provided by Caroline Cooks

Categories     Ham

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (10 ounce) package coleslaw mix
1 cup onion, chopped
1/2 cup celery, chopped
1 cup cooked ham, diced
4 slices bacon
4 tablespoons garlic, minced
1 teaspoon fresh thyme, chopped
1 (10 1/2 ounce) can white beans, drained
4 -6 cups chicken broth (more for thinner soup preference)
2 large tomatoes, chopped
2 tablespoons chili sauce or 2 tablespoons tomato paste
black pepper
2 -3 drops Tabasco sauce
4 -6 slices Italian bread, 1/2 thick

Steps:

  • Chop bacon into ½" pieces and sauté until almost done.
  • Add onions, garlic, and celery; cook to soften, about 8 minutes.
  • Add all to crock pot.
  • Add remaining ingredients and cook on LOW for 6-8 hours.
  • Cool and refrigerate overnight for best flavor.
  • To serve: Reheat; and place slices of bread in bottom of soup bowls and ladle hot Ribollita over bread.

Nutrition Facts : Calories 449.1, Fat 18.8, SaturatedFat 6.3, Cholesterol 47.1, Sodium 1238.2, Carbohydrate 43.8, Fiber 8.3, Sugar 8.7, Protein 26.7

Tips:

  • Use leafy greens and vegetables in season: This will ensure that your ribollita is packed with fresh, flavorful ingredients.
  • Don't be afraid to experiment: Ribollita is a versatile soup, so feel free to add or substitute ingredients to suit your taste. For example, you could add different types of beans, vegetables, or even meat.
  • Let the soup simmer for a long time: This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
  • Serve ribollita with crusty bread or a side salad: This will help to round out the meal and make it more satisfying.

Conclusion:

Ribollita is a hearty, flavorful soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little time, you can easily make this delicious and satisfying soup at home. So next time you're looking for a comforting and delicious meal, give ribollita a try. You won't be disappointed.

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