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Ribollita (Reboiled Italian Cabbage Soup)

Ribollita (Reboiled Italian Cabbage Soup) Recipe

  • 2 cups dry cannellini beans
  • 4 cups water
  • 3 (32 ounce) cartons chicken broth
  • 5 cloves garlic, minced
  • 4 sage leaves
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 cup olive oil
  • 2 onions, diced
  • 3 carrots, peeled and sliced
  • 3 large stalks celery, chopped
  • 2 potatoes, peeled and cut into chunks
  • 1 1/2 cups cabbage, coarsely chopped
  • 1 bunch Swiss chard, trimmed and chopped
  • 1 bunch kale, trimmed and chopped
  • 1 (14.5 ounce) can diced tomatoes
  • 12 (1/2-inch-thick) slices French bread, lightly toasted
  • salt and freshly ground black pepper to taste
  • 1 1/2 cups grated Parmesan cheese for topping
  • 1/2 cup olive oil
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Nutritional information
Nutrition Facts
Serving Size 1/12 of a recipe
Amount Per Serving
Calories 418
Total Fat 22.4g
Saturated Fat 4.3g
Cholesterol 14mg
Sodium 1635mg
Total Carbohydrate 41.8g
Dietary Fiber 3.6g
Sugars 4.8g
Protein 14.8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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