• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Ribollita (Italian Vegetable Soup)

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 2 tb Olive oil; or to taste
  • 1 lg Red onion; finely chopped
  • 1 Rib celery; finely chopped
  • 1 md Carrot; finely chopped
  • 3 Cloves garlic; finely
  • -chopped
  • 6 Sprigs parsley; finely
  • -chopped
  • 1 cn (15 oz) chopped tomatoes;
  • -undrained
  • 1 cn (15 oz) small white beans;
  • -undrained
  • 1 cn (15 oz) black beans;
  • -partially drained
  • 1 md Potato; peeled and chunked
  • 1 pk Coleslaw cabbage
  • 1 bn Spinach or Swiss chard;
  • -stemmed and chopped
  • Salt and pepper to taste
  • 8 sl Italian bread (optional);
  • -chunked
  • 2 Green onions; finely chopped
  • Parmesan cheese; grated


Heat olive oil in a stock pot or other large pot. Add onion, celery,
carrot, garlic and parsley. Saute until vegetables soften. Add tomatoes,
beans, potato, cabbage and spinach. Add water to cover vegetables. Cover
and cook on medium-low heat until vegetables are cooked. Taste and season
with salt and pepper. Remove from heat, add bread and cool, preferably
overnight. To serve, reheat and simmer for at least 30 minutes. Soup should
be thick, but add more water if desired. Top with green onions and Parmesan

NOTES : We generally omit the bread. This soup freezes well.

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