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ribollita-italian-cabbage-soup-recipe

Ribollita Italian Cabbage Soup Recipe

A hearty Tuscan soup made with cabbage, beans, and stale bread.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • ½ head savoy cabbage, shredded
  • 1 can cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 2 cups stale bread, cubed
  • to taste salt and pepper

Instructions 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, garlic, carrot, and celery. Cook until softened.
  3. Stir in cabbage and cook until wilted.
  4. Add beans and broth. Bring to a boil, then simmer for 30 minutes.
  5. Stir in bread cubes and cook until they absorb the broth.
  6. Season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 400mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3000IU | Vitamin C: 50mg | Calcium: 100mg | Iron: 3mg

Keywords

Cabbage, Soup, Tuscan
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