(1 vote)

2 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 small zucchini or eggplant, diced
1 cup red or white cabbage, shredded
2 medium carrots, peeled and diced
6 cups water
1 28-ounce can whole tomatoes, undrained
2 cups unpeeled white potatoes, diced
1 tablespoon dried basil
1 teaspoon sage
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 pound fresh green beans (about 2 cups), cut 1 inch lengths
1 small (about 12 ounces) loaf italian bread torn, in bite size pieces

In a large saucepan, heat the oil. Add the onion and garlic and sauté for about 5 minutes, until translucent. Add the zucchini, cabbage, and carrots and cook over medium heat for about 10 minutes, stirring frequently. Stir in the water, undrained tomatoes, potatoes, and seasonings and bring to a simmer. Cook for about 45 minutes over medium heat, stirring occasionally. Stir in the green beans and simmer for about 5 minutes more.

Remove from the heat and let cool for several minutes. Serve immediately or cover and chill for later.

When ready to eat, reheat the soup (if necessary) in a large saucepan over low heat, until it simmers. Place the torn bread into the bottom of each soup bowl. Ladle the soup over the bread and pack it down with a spoon. Let the soup sit for a few minutes, allowing the bread to soak in the broth.

Notes : Ribollita means "reboiled" in Italian. The idea of reheating yesterday's soup and pouring it over stale bread - sounds unremarkable, but the result is truly satisfying. This minestrone-style soup, with white beans, vegetables, and herbs has a humble peasant origin but radiates with sophisticated flavor.


Great recipe. I did subsitute cannolini beans for the green beans. Thus, recipe was very similar to the dish we had in Florence Italy.
Susan W, Harsens Island, Michigan

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