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Soup: Ribollita Recipe

Looking for an easy Soup: Ribollita recipe? Learn how to make Soup: Ribollita using healthy ingredients.


Submitted by color_blue

Makes 16 servings



A hearty soup from the Barefoot Contessa. Makes about 16 one-cup servings.

Recipe Ingredients for Soup: Ribollita

1/2 lb. dried white beans, such as Great Northern or cannellini
1 Kosher salt
1/4 c. olive oil, plus extra for serving
1/4 lb. large diced pancetta or smoked bacon (about 5 slices)
2 c. chopped yellow onions (2 onions)
1 c. chopped carrots (3 carrots)
1 c. chopped celery (3 stalks)
3 T. minced garlic (6 cloves)
1 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes
28 oz. tomatoes, coarsely chopped (crushed is fine)
4 c. cabbage, coarsely chopped
4 c. kale, coarsely chopped
1/2 c. chopped fresh basil leaves
6 c. chicken stock, preferably homemade
5 slices sourdough bread, cut into cubes (large cubes, crusts removed, about 4 cups)
1/2 c. freshly grated Parmesan, for serving (optional)

Recipe Directions for Soup: Ribollita

  1. In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.

  2. Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.

  3. Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent.

  4. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender.

  5. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

  6. Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans.

  7. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

  8. Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil (toppings optional).

Categories

Beans, Tomatoes, Soup, Italian, Simmer

Nutrition Facts
Serving Size 244.4g
Amount Per Serving
Calories
196
Calories from Fat
73
% Daily Value*
Total Fat
8.1g
12%
Saturated Fat
2.2g
11%
Trans Fat
0.0g
Cholesterol
11mg
4%
Sodium
603mg
25%
Potassium
557mg
16%
Total Carbohydrates
22.1g
7%
Dietary Fiber
5.8g
23%
Sugars
3.8g
Protein
10.2g
Vitamin A 85% Vitamin C 60%
Calcium 11% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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