Rebollita Italian Cabbage Soup

Warm, hearty, and brimming with rustic Italian charm, Ribollita Italian Cabbage Soup is the ultimate comfort food for chilly days. This traditional Tuscan recipe combines nutrient-packed Tuscan kale and Savoy cabbage with tender cannellini beans, aromatic vegetables, and rich vegetable stock. Day-old bread is simmered right into the soup, giving it a satisfyingly thick, stew-like texture that's perfect for soaking up every delicious bite. Finished with a sprinkle of freshly grated Parmesan cheese, this one-pot wonder is as easy to make as it is flavorful, requiring just 15 minutes of prep and 45 minutes of cooking time. Perfect for meal prep or feeding a crowd, Ribollita is a healthy, wholesome dish that's rich in fiber, protein, and classic Italian flavors. Serve it piping hot for an authentic taste of Tuscany!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 tablespoons Olive oil
• 1 large Yellow onion
• 2 medium Carrots
• 2 medium Celery stalks
• 4 large Garlic cloves
• 1 bunch Tuscan kale
• 1 small Savoy cabbage
• 14 ounces Canned diced tomatoes
• 2 cups Cannellini beans
• 6 cups Vegetable stock
• 4 slices Day-old bread
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 teaspoons Fresh thyme
• 1 cup Grated Parmesan cheese

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Dice the onion, carrots, and celery. Mince the garlic cloves. Add them to the pot and sauté for 5-7 minutes until softened.

Step 3

Chop the Tuscan kale and Savoy cabbage into bite-sized pieces. Add them to the pot and stir well.

Step 4

Pour in the canned diced tomatoes and stir to combine.

Step 5

Mash half of the cannellini beans with the back of a fork and leave the other half whole. Add both the mashed and whole beans to the pot.

Step 6

Pour in the vegetable stock, and bring the soup to a gentle boil. Add the salt, black pepper, and fresh thyme. Lower the heat to a simmer.

Step 7

Simmer the soup for 25-30 minutes, stirring occasionally, until the vegetables are tender.

Step 8

Tear the day-old bread into chunks and add it to the soup. Cook for an additional 5 minutes until the bread has soaked up some of the liquid and softened.

Step 9

Taste and adjust the seasoning if needed. Ladle the ribollita into bowls and top it with grated Parmesan cheese.

Step 10

Serve hot and enjoy this classic Italian comfort food!

Nutrition Facts

Serving size	(3452.2g)

Amount per serving	% Daily Value*
Calories	2525.4

Total Fat 110.0g	0%
Saturated Fat 31.2g	0%
Polyunsaturated Fat 13.1g
Cholesterol 87.9mg	0%
Sodium 9830.6mg	0%
Total Carbohydrate 291.5g	0%
Dietary Fiber 62.5g	0%
Total Sugars 60.9g
Protein 113.8g	0%

Vitamin D 0IU	0%
Calcium 2078.1mg	0%
Iron 27.8mg	0%
Potassium 7584.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.9%

Protein: 17.4%

Carbs: 44.7%