Ribollita (Reboiled Italian Cabbage Soup)

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 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
• cup olive oil
• 2 onions, diced
• 3 carrots, peeled and sliced
• 3 large stalks celery, chopped
• 2 potatoes, peeled and cut into chunks
• 1 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 cups grated Parmesan cheese for topping

Directions

1. Sort and rinse the beans. Place them in a large pot with 4 cups of water. Bring to a boil over medium-high heat and cook for 5 minutes. Turn off the heat, cover the pot, and let it stand for 1 hours. Drain the beans.
2. In a large pot, add the beans, chicken broth, minced garlic, sage leaves, bay leaves, and salt. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for about 2 hours, or until the beans are tender. Once cooked, remove 1 cup of beans and discard the bay and sage leaves. Use a hand mixer to blend the remaining bean mixture until smooth. Set aside.
3. In another large pot, heat the olive oil over medium-high heat. Add the diced onions and cook, stirring occasionally, for about 10 minutes, until they become transparent.
4. Add the carrots, celery, potatoes, cabbage, Swiss chard, and kale to the pot with the onions. Stir in the diced tomatoes and season with salt and pepper to taste. Cover the pot and cook for about 20 minutes, stirring at least once, until the greens have wilted.
5. Stir in the pureed bean mixture and continue cooking for another 40 minutes, or until the soup thickens. Add the reserved whole beans and adjust the seasoning to taste.
6. Add the toasted French bread slices to the soup and cook for an additional 10 minutes, allowing the bread to soak up the soup.
7. Remove from heat and allow the soup to cool. Refrigerate overnight for the flavors to meld together.
8. The next day, reheat the soup over low heat for about 20 minutes until warmed through.
9. Serve each portion garnished with 2 tablespoons of grated Parmesan cheese and a drizzle of olive oil.

Editor's Note

In step 2, the bean mixture can also be pureed in batches using a regular blender or food processor.

Nutrition Facts (per serving)

• Calories: 418
• Total Fat: 22g (29% Daily Value)
• Saturated Fat: 4g (22% Daily Value)
• Cholesterol: 14mg (5% Daily Value)
• Sodium: 1603mg (70% Daily Value)
• Total Carbohydrate: 42g (15% Daily Value)
• Dietary Fiber: 4g (13% Daily Value)
• Total Sugars: 5g
• Protein: 15g (30% Daily Value)
• Vitamin C: 68mg (75% Daily Value)
• Calcium: 245mg (19% Daily Value)
• Iron: 4mg (22% Daily Value)
• Potassium: 1036mg (22% Daily Value)

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