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La Ribollita

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  Olive oil 1⁄4 Pint (150 milliliter)
  Onion 1 , finely chopped
  Carrot 1 , chopped
  Celery stick 1 , chopped
  Leeks 2 , finely chopped
  Garlic 4 Clove (20 gm), finely chopped
  White cabbage 1 Small, shredded
  Potato 1 Large, chopped
  Courgettes 4 , chopped
  Dried cannellini beans 7 Ounce, soaked overnight in cold water to cover, drained and rinsed (200 gram)
  Passata 13 Ounce (400 gram, sieved tomatoes)
  Rosemary sprigs 2
  Thyme sprigs 2
  Sage sprigs 2
  Dried red chili 1
  Water 3 1⁄2 Pint (2 liter)
  Cavolo nero/Savoy cabbage 1 Pound, finely shredded (500 gram, Tuscan black cabbage)
  Thick white bread slices 6 (coarse crusty type)
  Garlic 1 Clove (5 gm), bruised
  Olive oil 1 Tablespoon
  Freshly grated parmesan cheese 2 Tablespoon (for serving)

1. Heat half the oil in a large saucepan and add the onion, carrot and celery. Cook gently for about 10 minutes, stirring frequently. Add the leeks and finely chopped garlic and cook for a further 10 minutes. Add the white cabbage, potato and courgettes, stir well and cook for a further 10 minutes, stirring frequently.
2. Stir in the soaked beans, passata, rosemary, thyme and sage, dried chilli, salt to taste and plenty of black pepper. Cover with the measured water (the vegetables should be well covered) and bring to the boil, then lower the heat and simmer, covered, for at least 2 hours, or until the beans are very soft.
3. Remove 2-3 ladlefuls of soup, mash it well, then return to the pan. Stir in the cavolo nero or Savoy cabbage and simmer for a further 15 minutes. Leave the soup to cool, then cover and refrigerate overnight.
4. The next day, slowly reheat the soup, season if necessary and stir in the remaining oil. Toast the bread and rub it with the bruised garlic. Arrange the bread over the base of a tureen or in individual bowls and ladle the soup over it. Drizzle with oil and serve with plenty of freshly grated Parmesan.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2983 Calories from Fat 1348

% Daily Value*

Total Fat 151 g233%

Saturated Fat 25.2 g126.1%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 2265 mg94.4%

Total Carbohydrates 354 g118%

Dietary Fiber 64.4 g257.5%

Sugars 66.5 g

Protein 82 g164%

Vitamin A 1811.6% Vitamin C 1574.5%

Calcium 176.9% Iron 183.3%

*Based on a 2000 Calorie diet

La Ribollita Recipe