Ribollita (Reboiled Italian Cabbage Soup)

Name: Ribollita (Reboiled Italian Cabbage Soup)
Prep time: 5 h 30 min
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 2 bay leaves; 355 milliliters cabbage, coarsely chopped; 411 grams diced tomatoes; 473 milliliters dry cannellini beans; 3 carrots, peeled and sliced; 3 large stalks celery, chopped; 3 kilograms cartons chicken broth; 6 inches 12 -thick) slices french bread, lightly toasted; 5 cloves garlic, minced; 1 bunch kale, trimmed and chopped; 118 milliliters olive oil; 2 onions, diced; 355 milliliters grated parmesan cheese for topping; 2 potatoes, peeled and cut into chunks; 4 sage leaves; 1 teaspoon salt; 12 servings salt and freshly ground black pepper to taste; 1 bunch Swiss chard, trimmed and chopped; 946 milliliters water

You can never have too many main course recipes, so give Ribollita (Reboiled Italian Cabbage Soup) a try. One serving contains 510 calories, 19g of protein, and 35g of fat. This recipe serves 12. 1 person found this recipe to be scrumptious and satisfying. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up bay leaves, sage leaves, kale, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a rather expensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 5 hours and 30 minutes.

Instructions

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.

Ingredients you will need

Beans

Water

Equipment you will use

Pot

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.

Ingredients you will need

Chicken Broth

Sage

Bay Leaves

Garlic

Beans

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Sage

Bay Leaves

Beans

Equipment you will use

Hand Mixer

Heat the olive oil in a large pot over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the onions; cook and stir until transparent, about 10 minutes.

Ingredients you will need

Onion

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.

Ingredients you will need

Salt And Pepper