- Yield: 6 servings
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Serving: For Family
Nutrition facts (per portion)
- Calories: 100
- Carbohydrate Content: 11g
- Cholesterol Content: <5mg
- Fat Content: 5g
- Fiber Content: 2g
- Protein Content: 3g
- Saturated Fat Content: 1g
- Sodium Content: 730mg
- Sugar Content: 3g
Ribollita – Italian Cabbage Soup
Ribollita means twice-cooked. The soup should be refrigerated overnight and re-boil next day. Shortly before the soup is ready, toast bread lightly and serve with the soup. This soup is more or less a variant of a minestrone, which in Italian literally means big soup. I made this last Sunday and it was fantastic. Easy to make and easy on the budget. It's got a slight kick due to ground chilli peppers in olive oil – I like it:)
- white cabbage - 1/2 (chopped)
- carrots - 3 (peeled and diced)
- celeriac - 1/2 (peeled and diced)
- parsley root - 1 (peeled and diced)
- green beans - 100g (diced)
- spring onions - 5 (diced)
- potatoes - 2 (peeled and diced)
- garlic - 2 cloves (chopped)
- pelati tomatoes - 1 can (chopped)
- ground chilli peppers in olive oil - 1 teaspoon
- vegetable stock - 1000ml
- Parmesan cheese - 50g freshly grated
- fresh parsley - 1 tablespoon (chopped)
- olive oil - 2 tablespoons
- bay leaves - 2
- sea salt - to taste
- black pepper - to taste (freshly ground)
- Heat the oil in a large saucepan over medium heat, add the garlic and cook for 5 minutes, until soft but not coloured. Add cabbage, celeriac, parsley root, carrot, green beans and potatoes. Add pelati tomatoes. Stirring occasionally, for about 10 minutes.
- Add vegetable stock and bring to the boil. Add bay leaves, ground chilli peppers and cover the pan. Simmer for 15 minutes, until the vegetables are completely cooked through.
- Add spring onion. Season with salt and pepper.
- Sprinkle with parsley over the top of the soup for garnish.
- Serve hot with toasts and sprinkled with the Parmesan and diced fresh tomatoes.