Hearty Italian Ribollita Soup

Hearty Italian Ribollita Soup, a vegetarian dish that warms the soul with its rich blend of white beans, fresh greens, and savory tomatoes. This traditional Italian cuisine is perfect for those seeking a gluten-free option (just omit the bread) and is packed with nutrients. The soup's robust flavor profile makes it versatile for any meal, whether served as a main course or a side.

With EasyChef Pro, you can easily access this recipe and create a convenient shopping list to ensure the lowest cost per serving. Start your meal prep journey today with EasyChef Pro!

Recipe Collection: Dinner

Serving Size: 12

Cooking Time: 330 minutes

Overview

Ribollita, meaning "reboiled" in Italian, is a hearty soup that combines a rich white bean stock with an array of greens, tomatoes, and potatoes. Traditionally, slices of toasted bread are added to the soup, which is then refrigerated overnight and reboiled the next day for enhanced flavors.

Diet Type

Vegetarian (if vegetable broth is used)

Allergies

Gluten (from bread), Dairy (from Parmesan cheese)

Cuisine

Italian

Ingredients

• 2 Cups dry cannellini beans
• 4 Cups water
• 3 32 Ounces (oz) cartons chicken broth
• 5 Cloves garlic, minced
• 4 Sage leaves
• 2 Bay leaves
• 1 Teaspoon (tsp) salt
• 0.5 Cups olive oil, divided
• 2 Medium onions, minced
• 3 Medium carrots, peeled and sliced
• 3 Large stalks celery, minced
• 2 Medium potatoes, peeled and divided
• 1.5 Cups cabbage, shredded
• 1 Bunch Swiss chard, torn
• 1 Bunch kale, torn
• 1 14.5 Ounces (oz) can diced tomatoes
• 12 0.5 Inch-thick slices French bread, toasted
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 1.5 Cups Parmesan cheese, grated

Steps

1. Sort and rinse the cannellini 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, and let stand for 1.5 hours. Drain the beans.
2. In a large pot, combine the drained beans, chicken broth, minced garlic, sage leaves, bay leaves, and 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to low and simmer until the beans are tender, about 2 hours. Cool the mixture, remove 1 cup of beans, and discard the bay and sage leaves. Blend the remaining bean mixture until smooth using a hand mixer or blender. Set aside.
3. Heat 0.5 cups of olive oil in a large pot over medium-high heat. Add the minced onions and cook until transparent, about 10 minutes. Add the carrots, celery, potatoes, cabbage, Swiss chard, and kale. Stir in the diced tomatoes and season with salt and pepper. Cover and cook until the greens have wilted, stirring occasionally, about 20 minutes.
4. Stir in the pureed bean mixture and cook for 40 minutes until the mixture thickens. Add the reserved whole beans and adjust the seasoning to taste. Add the toasted bread slices and cook until the bread is soaked, about 10 minutes longer. Cool and refrigerate overnight.
5. Reheat the soup over low heat until heated through, about 20 minutes. Serve each portion garnished with 2 tablespoons of grated Parmesan cheese and a drizzle of olive oil.

Enjoy this hearty and flavorful Ribollita soup with your loved ones!