Photo: Cala
Ribollita (Reboiled Italian Cabbage Soup)
20 ingredients
45 min + 3 hr 15 min
12 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
1183
Calories
67g
Protein
27g
Fat
170g
Carbs
Counts 16 of 20 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 0 |
| Water | not in our table | 0 |
| Swiss Chard | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes