View cart background image
Free Shipping Over $49


Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 4.5   Reviews: 7 See Reviews
Rate/Review this Recipe
Active Time:  30 Minutes
Total Time:  18 Hours 10 Minutes
  Serves 8
Ribollita is proof that some soups are better the next day, for it means "reboiled". I always cook my own beans for this soup because they taste so much better than canned, plus they produce a flavorful broth. Also, be sure to use black kale if you can find it. Since this soup is Tuscan, why not serve it with a Tuscan red wine, such as Chianti, Montepulciano or Morellino di Scansano. It will be quite thick, more of a potage than a soup.
2 cups dried cannellini beans
2 teaspoons salt
1/4 cup plus 5 tablespoons olive oil
2 leeks (white parts only), chopped
1 large onion, finely chopped
2 celery stalks with leaves, chopped
2 large carrots, peeled, chopped
2 bunches kale, stemmed, leaves coarsely chopped
5 cups shredded savoy cabbage
1/2 cup chopped fresh parsley
2 large garlic cloves, minced
One 14 1/2-ounce can diced tomatoes with juices
2 small russet potatoes, peeled, chopped

8 large pieces ciabatta or other country-style bread
1 large garlic clove, halved
Freshly grated parmigiano-reggiano cheese
Ribollita Recipe at
Soak beans in a large bowl with enough cold water to cover by 3 inches, at least 4 hours or overnight. Drain.

Place 2 quarts water, beans and salt in large pot. Bring to boil over medium-high heat. Reduce heat to medium, cover partially and simmer until beans are tender, stirring occasionally, about 45 minutes.

Heat 1/4 cup oil in a heavy large wide soup pot or Dutch oven over medium-low heat. Add leeks, onion, celery and carrots. Saute until onion is soft but not brown, about 12 minutes. Add kale, cabbage, parsley and minced garlic. Cover and cook over low heat until cabbage and kale are wilted, stirring occasionally, about 30 minutes. Add beans with their broth, tomatoes with juices and potatoes. Bring to boil over high heat. Reduce heat and simmer gently until potatoes are tender, about 25 minutes. Cool soup. Cover and refrigerate overnight.

Bring soup to boil over medium-high heat, stirring occasionally. Season soup to taste with salt and pepper.

Preheat broiler. Broil bread until golden brown, about 2 minutes per side. Rub cut side of garlic clove over bread. Brush with 3 tablespoons oil.

Ladle soup into 8 bowls. Drizzle remaining oil equally over each. Place toasts atop soup. Serve soup, passing cheese separately.

Recipe created exclusively for by Deborah Madison.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Vegetable Soups
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 383
Sodium: 494mg
Fiber: 9g
Carbohydrates, Total: 52g
Protein: 10g
% Cal. from Fat: 40%
Fat. Total: 17g
Spotlight Recipe Review See all 7 reviews »

Rating: 5
by: Linda, TX Reviewed: 01/16/2008
It was very good! I also added a bit of chunked ham that we had left over. Made a great addition.
91 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.