Ribollita with cabbage is a hearty and flavorful Italian soup that is perfect for a cold winter day. This Tuscan soup is traditionally made with leftover vegetables, beans, and bread, and is simmered until the flavors meld and the soup thickens. Cabbage adds a slightly sweet and crunchy element to the soup, and can be used in addition to or in place of kale, which is another common ingredient in ribollita. Whether you are looking for a vegetarian meal or a way to use up leftover vegetables, ribollita with cabbage is a delicious and satisfying option.
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RIBOLLITA (REBOILED ITALIAN CABBAGE SOUP)
Ribollita means twice-cooked, or 'reboiled,' in Italian. A white bean stock is livened up with greens, tomatoes, and potatoes with added slices of toasted bread. The soup should be refrigerated overnight. All you'll have to do the next day is reboil it. Allow time for soaking the beans.
Provided by JOSIE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 5h30m
Yield 12
Number Of Ingredients 20
Steps:
- Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain.
- Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside.
- Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight.
- Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 41.8 g, Cholesterol 14.4 mg, Fat 22.4 g, Fiber 3.6 g, Protein 14.8 g, SaturatedFat 4.3 g, Sodium 1602.5 mg, Sugar 4.8 g
RIBOLLITA WITH CABBAGE
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
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
Provided by Ina Garten
Categories main-dish
Time P1DT1h50m
Yield 8 servings
Number Of Ingredients 17
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.
Tips:
- Use a variety of vegetables, including kale, cabbage, carrots, celery, and onions, to create a flavorful and nutritious soup.
- Add beans and lentils to the soup for a boost of protein and fiber.
- Use a good quality olive oil and flavorful broth to enhance the taste of the soup.
- Don't be afraid to experiment with different herbs and spices to create a unique flavor profile.
- Serve the soup with a drizzle of olive oil, a sprinkling of Parmigiano-Reggiano cheese, and some crusty bread for a complete meal.
Conclusion:
Ribollita is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables and beans. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your household. So next time you're looking for a comforting and flavorful soup, give ribollita a try. You won't be disappointed.
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