Rebollita Italian Cabbage Soup
Warm, hearty, and brimming with rustic Italian charm, Ribollita Italian Cabbage Soup is the ultimate comfort food for chilly days. This traditional Tuscan recipe combines nutrient-packed Tuscan kale and Savoy cabbage with tender cannellini beans, aromatic vegetables, and rich vegetable stock. Day-old bread is simmered right into the soup, giving it a satisfyingly thick, stew-like texture that's perfect for soaking up every delicious bite. Finished with a sprinkle of freshly grated Parmesan cheese, this one-pot wonder is as easy to make as it is flavorful, requiring just 15 minutes of prep and 45 minutes of cooking time. Perfect for meal prep or feeding a crowd, Ribollita is a healthy, wholesome dish that's rich in fiber, protein, and classic Italian flavors. Serve it piping hot for an authentic taste of Tuscany!
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Recipe Information
Ingredients
- 4 tablespoons Olive oil
- 1 large Yellow onion
- 2 medium Carrots
- 2 medium Celery stalks
- 4 large Garlic cloves
- 1 bunch Tuscan kale
- 1 small Savoy cabbage
- 14 ounces Canned diced tomatoes
- 2 cups Cannellini beans
- 6 cups Vegetable stock
- 4 slices Day-old bread
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 teaspoons Fresh thyme
- 1 cup Grated Parmesan cheese
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the onion, carrots, and celery. Mince the garlic cloves. Add them to the pot and sauté for 5-7 minutes until softened.
Chop the Tuscan kale and Savoy cabbage into bite-sized pieces. Add them to the pot and stir well.
Pour in the canned diced tomatoes and stir to combine.
Mash half of the cannellini beans with the back of a fork and leave the other half whole. Add both the mashed and whole beans to the pot.
Pour in the vegetable stock, and bring the soup to a gentle boil. Add the salt, black pepper, and fresh thyme. Lower the heat to a simmer.
Simmer the soup for 25-30 minutes, stirring occasionally, until the vegetables are tender.
Tear the day-old bread into chunks and add it to the soup. Cook for an additional 5 minutes until the bread has soaked up some of the liquid and softened.
Taste and adjust the seasoning if needed. Ladle the ribollita into bowls and top it with grated Parmesan cheese.
Serve hot and enjoy this classic Italian comfort food!
Nutrition Facts
Calories |
2525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 9831 mg | 427% | |
| Total Carbohydrate | 291.5 g | 106% | |
| Dietary Fiber | 62.5 g | 223% | |
| Total Sugars | 60.9 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2078 mg | 160% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 7584 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
