Ribollita (Italian Bread Soup) Recipe

Name: Ribollita (Italian Bread Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (1-inch) cubed hearty Italian country bread (about 6 ounces); Cooking spray; 3 tablespoons extra-virgin olive oil, divided; 1 cup chopped onion; 1/4 cup chopped celery; 1 tablespoon minced garlic; 6 cups water, divided; 6 cups (1-inch) chopped kale; 6 cups chopped Savoy cabbage; 4 cups chopped broccoli rabe; 2 cups (1-inch) cubed peeled Yukon gold or red potato; 1 cup thinly sliced carrot; 1 (14.5-ounce) can whole plum tomatoes, undrained and chopped; 2 (15-ounce) cans cannellini beans or other white beans, rinsed, drained, and divided; 3/4 teaspoon salt; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper; 1/2 cup (2 ounces) shaved or grated Parmigiano-Reggiano cheese

Servings: persons

3 cups (1-inch) cubed hearty Italian country bread (about 6 ounces)
Cooking spray
3 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1/4 cup chopped celery
1 tablespoon minced garlic
6 cups water, divided
6 cups (1-inch) chopped kale
6 cups chopped Savoy cabbage
4 cups chopped broccoli rabe
2 cups (1-inch) cubed peeled Yukon gold or red potato
1 cup thinly sliced carrot
1 (14.5-ounce) can whole plum tomatoes, undrained and chopped
2 (15-ounce) cans cannellini beans or other white beans, rinsed, drained, and divided
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1/2 cup (2 ounces) shaved or grated Parmigiano-Reggiano cheese

1
Preheat oven to 375u00b0.
2
Place 3 cups bread on a baking sheet, and lightly coat with cooking spray. Bake at 375u00b0 for 15 minutes or until toasted, stirring occasionally. Remove from oven; cool.
3
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium-high heat. Add onion and celery to pan; saute 5 minutes. Add garlic, and saute 1 minute. Add 5 cups water and next 6 ingredients (through tomatoes). Cover, reduce heat, and simmer 20 minutes or until greens are wilted, stirring occasionally. Mash 1 can of beans. Add mashed beans and remaining 1 cup water to pan; bring to a boil. Reduce heat, and simmer 35 minutes or until potato and carrot are tender.
4
Stir in bread, remaining can of beans, salt, thyme, oregano, and red pepper; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; cover and let stand 10 minutes. Ladle about 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 tablespoon cheese, and drizzle with 3/4 teaspoon oil.

512

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 19 ingredients. The key ingredients include: 3 cups (1-inch) cubed hearty Italian country bread (about 6 ounces), Cooking spray, 3 tablespoons extra-virgin olive oil, divided, 1 cup chopped onion, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ribollita (Italian Bread Soup)

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