Ribollita - Traditional Italian Cabbage Soup Recipe

Ribollita is a classic Tuscan soup that is known for its hearty and comforting flavors. This recipe takes the traditional Italian cabbage soup and adds a twist of reboiling, which enhances the flavors and textures of the dish. Packed with vegetables, beans, and bread, this soup is a complete meal in itself. Perfect for cold winter nights, this recipe will warm you up from the inside out. Try making this authentic Italian dish and experience the true flavors of Tuscany!

Ingredients

• 1/4 cup olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 small head cabbage, shredded
• 1 can diced tomatoes (14 oz)
• 1 can cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 bunch kale, stems removed and chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 slices rustic bread, toasted
• Grated Parmesan cheese, for serving

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
2. Add the garlic and cook for an additional 1 minute.
3. Stir in the shredded cabbage and cook until wilted, about 10 minutes.
4. Add the diced tomatoes, cannellini beans, vegetable broth, water, kale, dried thyme, dried rosemary, salt, and black pepper. Bring the soup to a boil, then reduce heat and let it simmer for 1 hour, stirring occasionally.
5. After 1 hour, remove about half of the soup and blend it in a blender until smooth. Return the blended soup back to the pot and stir to combine.
6. Simmer the soup for an additional 30 minutes to allow the flavors to meld together.
7. To serve, place a slice of toasted bread in each bowl and ladle the soup over it. Sprinkle with grated Parmesan cheese.
8. Enjoy this delicious and comforting Ribollita - Reboiled Italian Cabbage Soup!

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