Ribollita: Italian Bean With Vegetable Soup Recipe

Name: Ribollita: Italian Bean With Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shelled cranberry beans (or white beans, such as great northern); 1 large bunch chard, shredded; 1 small head Savoy cabbage, coarsely shredded; 1 large onion, peeled and coarsely chopped; 1 leek, well washed and finely sliced; 2 large carrots, peeled and sliced; 2 cloves garlic, peeled and finely chopped; 2 sprigs fresh thyme; 3 or 4 ripe tomatoes, coarsely chopped; 2 large stalks celery, sliced into 1/2 slices; 1 thick slice per serving whole wheat bread, slightly stale; Olive oil; Salt and pepper to taste

Servings: persons

2 cups shelled cranberry beans (or white beans, such as great northern)
1 large bunch chard, shredded
1 small head Savoy cabbage, coarsely shredded
1 large onion, peeled and coarsely chopped
1 leek, well washed and finely sliced
2 large carrots, peeled and sliced
2 cloves garlic, peeled and finely chopped
2 sprigs fresh thyme
3 or 4 ripe tomatoes, coarsely chopped
2 large stalks celery, sliced into 1/2 slices
1 thick slice per serving whole wheat bread, slightly stale
Olive oil
Salt and pepper to taste

1
1. Soak beans overnight. Cover with water and cook approximately 1 hour until done.
2
2. Strain the beans, reserving all their cooking water. Set aside about one quarter of the beans. Puree the rest, together with their cooking water.
3
3. In a separate large pot, saute onions, garlic, celery, carrot and leek in olive oil. Add cabbage, chard, tomato, and thyme, together with pureed beans. Cook over low heat for about one hour. Add reserved beans, salt, and a little water if necessary, and cook for about 15 more minutes.
4
4. To serve, place bread slice in bottom of soup bowl, add soup, a grating of olive oil and top with a small amount of high-quality olive oil.

209

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 13 ingredients. The key ingredients include: 2 cups shelled cranberry beans (or white beans, such as great northern), 1 large bunch chard, shredded, 1 small head Savoy cabbage, coarsely shredded, 1 large onion, peeled and coarsely chopped, and more.

Yes, Ribollita: Italian Bean With Vegetable Soup 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: Italian Bean With Vegetable Soup

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