Ribollita Recipe – Eats Now

Name: Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 2 cups shredded cabbage; 1 cup chopped onion; 1/2 cup diced carrot; 1/2 cup diced celery; 4 sprigs fresh thyme; 5 cups low-sodium vegetable broth; 2 cups canned cannellini beans, drained and rinsed (about 1 1/2 cans); 1 14-oz. can whole plum tomatoes, drained and coarsely chopped; 3/4 cup diced zucchini (1 small); 1/2 cup peeled, diced potato; 2 1/2-inch-thick slices stale crustless country bread, broken into pieces; Extra virgin olive oil for drizzling; 1/4 cup chopped parsley for garnish

Servings: persons

2 Tbs. olive oil
2 cups shredded cabbage
1 cup chopped onion
1/2 cup diced carrot
1/2 cup diced celery
4 sprigs fresh thyme
5 cups low-sodium vegetable broth
2 cups canned cannellini beans, drained and rinsed (about 1 1/2 cans)
1 14-oz. can whole plum tomatoes, drained and coarsely chopped
3/4 cup diced zucchini (1 small)
1/2 cup peeled, diced potato
2 1/2-inch-thick slices stale crustless country bread, broken into pieces
Extra virgin olive oil for drizzling
1/4 cup chopped parsley for garnish

1
Heat olive oil in Dutch oven over medium heat.
2
Add cabbage, onion, carrot, celery and thyme, and cook, stirring occasionally, about 15 minutes, or until softened.
3
Add broth, beans, tomatoes, zucchini and potato, plus 1 cup water.
4
Cover, and bring to a boil.
5
Reduce heat, and simmer, covered, about 15 minutes, or until potato is tender.
6
Remove thyme sprigs.
7
Add more water if soup seems too thick.
8
Stir in bread pieces, and simmer 5 minutes, or until soup is thickened.
9
Add salt to taste.
10
Ladle soup into bowls; drizzle each with olive oil, and sprinkle with parsley.
11
Serve.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Tbs. olive oil, 2 cups shredded cabbage, 1 cup chopped onion, 1/2 cup diced carrot, and more.

Yes, Ribollita falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ribollita

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