Go Back
+ servings
Print Recipe
0 from 0 votes

Ribollita, A Tuscan Memory of Cabbage Soup

The soup I ate in Italy, healthy, hearty, and delicious with cabbage and croutons.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Soup
Cuisine: Italian
Servings: 8
Author: Angela Roberts

Ingredients

  • 1 Cabbage head sliced into long strips
  • 3 Carrots chopped finely into small cubes
  • 1 onion chopped finely
  • 1 Leek sliced
  • 2 Yellow squash sliced
  • 1 Potato diced
  • 1 1/2 cup Cannellini beans cooked
  • 2 Cloves garlic
  • 2 Celery stalks chopped finely
  • 8 cups Vegetable Broth recipe below
  • 1/4 Olive oil reserve some for drizzling into bowl
  • Pecorino cheese or good parmesan
  • Croutons see instructions
  • Red chile flakes
  • Sea salt black pepper

Vegetable Broth

  • 8 cups filtered water
  • juice of one lemon
  • large chopped pieces carrots, onion, celery
  • garlic clove smashed
  • mix of herbs parsley, thyme or basil (no cilantro)
  • sea salt
  • black pepper

Crouton

  • 1/2 loaf Crusty bread

Instructions

  • In a large heavy pot, put in everything except squash which I saved for closer to end. Bring to boil and then simmer until cabbage is cooked.

Vegetable Broth

  • Boil veggies until soft, perhaps even melting into water to start with a really fragrant broth. On the second day, I used a hand blender to blend it, while leaving it slightly chunky.

Croutons

  • This particular bread is from the master recipe from Artisan Bread in FIve Minutes. You can use any crusty bread. Just coarsely chop bread and include crust.
  • Spray with water, and bake at 450 on baking stone until done, about 7-10 minutes. Rub with garlic glove as soon as you take out of oven.

Notes

I used (from freezer) a homemade chicken stock. This is not necessary, and you can use a quickly made homemade vegetable broth, or use a good organic boxed broth.