Ribollita With Cabbage Recipes

RIBOLLITA (REBOILED ITALIAN CABBAGE SOUP)

Ribollita (Reboiled Italian Cabbage Soup) image

Ribollita means twice-cooked, or 'reboiled,' in Italian. A white bean stock is livened up with greens, tomatoes, and potatoes with added slices of toasted bread. The soup should be refrigerated overnight. All you'll have to do the next day is reboil it. Allow time for soaking the beans.

Provided by JOSIE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 5h30m

Yield 12

Number Of Ingredients 20

Ingredients

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
½ cup olive oil
2 onions, diced
3 carrots, peeled and sliced
3 large stalks celery, chopped
2 potatoes, peeled and cut into chunks
1 ½ 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 ½ cups grated Parmesan cheese for topping
½ cup olive oil

Steps:

Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain.
Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside.
Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight.
Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 41.8 g, Cholesterol 14.4 mg, Fat 22.4 g, Fiber 3.6 g, Protein 14.8 g, SaturatedFat 4.3 g, Sodium 1602.5 mg, Sugar 4.8 g

RIBOLLITA WITH CABBAGE

Ribollita With Cabbage image

In Tuscany region of Italy, the way to transform leftover bean and vegetable soup into the ultimate comfort food is to reheat the soup with dry or toasted bread, then blend it into a thick, comforting pap. This is called ribollita, which means "reboiled."

Provided by Martha Rose Shulman

Categories dinner, one pot, soups and stews, main course

Time 2h45m

Yield Serves four to six

Number Of Ingredients 13

Ingredients

6 ounces (1 scant cup) white or borlotti beans, soaked, if desired, for four hours and then drained
1 onion, cut in half (1/2 chopped, 1/2 left intact)
3 large garlic cloves, 1 crushed, the rest minced
Salt to taste
3 tablespoons extra virgin olive oil
1 large carrot, diced
1 celery rib, diced
Pinch of red chili flakes
1/4 Savoy or green cabbage, cored and shredded 2 cups shredded
1 14-ounce can chopped or puréed tomatoes, with juice
3/4 pound (1 bunch) Swiss chard, kale or a mixture, stemmed, cleaned and chopped or cut in chiffonade 3 cups chopped greens
A bouquet garni made with a bay leaf, a few sprigs each thyme and parsley, and a Parmesan rind
6 thick slices country bread, preferably whole-grain about 6 ounces

Steps:

Place the beans in a medium saucepan, and add 4 cups water, the unchopped onion half and the crushed garlic clove. Bring to a boil. Reduce the heat, add salt to taste, cover and simmer 1 hour. Remove the onion halves. Taste and adjust seasonings.
Heat 2 tablespoons of the oil in a heavy soup pot, and add the chopped onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and chili flakes, and stir together for 30 seconds to a minute until fragrant. Add the cabbage. Cook, stirring, until the cabbage wilts, three to five minutes. Add the tomatoes. Cook, stirring, until the tomatoes cook down and smell fragrant, five to 10 minutes. Season to taste with salt.
Stir in the beans and their liquid, add the bouquet garni and another 2 cups of water, and bring to a boil. Reduce the heat, cover and simmer 30 minutes or until the beans are tender. Taste and adjust seasonings. Add the greens, raise the heat and simmer covered for another 15 minutes. The greens should be falling apart in the soup. Remove the bouquet garni.
Meanwhile, preheat the oven to 300 degrees. Place the bread on the rack, and toast until dry but not browned, about 15 to 20 minutes. Break up into pieces. Remove about 1 cup of the beans and vegetables from the soup. Bring the remaining soup to a simmer, and add the bread. Submerge in the soup, and remove the soup from the heat. Let stand for 20 minutes until the bread is soft. Blend, using a hand immersion blender or the pulse action of a food processor. Return to the pot, add the beans and vegetables you set aside, and heat through. The ribollita should have the consistency of oatmeal. Dilute with water as necessary. Taste and adjust salt and pepper. Spoon the ribollita into bowls or onto soup plates, drizzle olive oil over each bowl and serve.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 534 milligrams, Sugar 7 grams, TransFat 0 grams

RIBOLLITA

Ribollita image

Provided by Ina Garten

Categories main-dish

Time P1DT1h50m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1/2 pound dried white beans, such as Great Northern or cannellini
Kosher salt
1/4 cup good olive oil, plus extra for serving
1/4 pound large diced pancetta or smoked bacon
2 cups chopped yellow onions (2 onions)
1 cup chopped carrots (3 carrots)
1 cup chopped celery (3 stalks)
3 tablespoons minced garlic (6 cloves)
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can Italian plum tomatoes in puree, chopped
4 cups coarsely chopped or shredded savoy cabbage, optional
4 cups coarsely chopped kale
1/2 cup chopped fresh basil leaves
6 cups chicken stock, preferably homemade
4 cups sourdough bread cubes, crusts removed
1/2 cup freshly grated Parmesan, for serving

Steps:

In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.

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