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Ribollita (Italian Bread Soup)

Photo: John Autry; Styling: Cindy Barr
Yield

8 servings

Ingredients

  • 3 cups (1-inch) cubed hearty Italian country bread (about 6 ounces)
  • Cooking spray
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 cup chopped onion
  • 1/4 cup chopped celery
  • 1 tablespoon minced garlic
  • 6 cups water, divided
  • 6 cups (1-inch) chopped kale
  • 6 cups chopped Savoy cabbage
  • 4 cups chopped broccoli rabe
  • 2 cups (1-inch) cubed peeled Yukon gold or red potato
  • 1 cup thinly sliced carrot
  • 1 (14.5-ounce) can whole plum tomatoes, undrained and chopped
  • 2 (15-ounce) cans cannellini beans or other white beans, rinsed, drained, and divided
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup (2 ounces) shaved or grated Parmigiano-Reggiano cheese

Nutrition Information

  • calories 305
  • fat 8.7 g
  • satfat 2.8 g
  • monofat 4.3 g
  • polyfat 1 g
  • protein 11.7 g
  • carbohydrate 45.6 g
  • fiber 10.7 g
  • cholesterol 4.4 mg
  • iron 4.1 mg
  • sodium 693 mg
  • calcium 161 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place 3 cups bread on a baking sheet, and lightly coat with cooking spray. Bake at 375° for 15 minutes or until toasted, stirring occasionally. Remove from oven; cool.

  3. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium-high heat. Add onion and celery to pan; sauté 5 minutes. Add garlic, and sauté 1 minute. Add 5 cups water and next 6 ingredients (through tomatoes). Cover, reduce heat, and simmer 20 minutes or until greens are wilted, stirring occasionally. Mash 1 can of beans. Add mashed beans and remaining 1 cup water to pan; bring to a boil. Reduce heat, and simmer 35 minutes or until potato and carrot are tender.

  4. Stir in bread, remaining can of beans, salt, thyme, oregano, and red pepper; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; cover and let stand 10 minutes. Ladle about 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 tablespoon cheese, and drizzle with 3/4 teaspoon oil.