Ribollita (Italian Bread Soup)

Photo: John Autry; Styling: Cindy Barr
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 305
  • Fat: 8.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1g
  • Protein: 11.7g
  • Carbohydrate: 45.6g
  • Fiber: 10.7g
  • Cholesterol: 4.4mg
  • Iron: 4.1mg
  • Sodium: 693mg
  • Calcium: 161mg

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

Preparation

  1. 1. Preheat oven to 375°.
  2. 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. 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. 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.
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