| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 25 min |
| Cook: | 50 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 medium onion, diced (2 1/2 cups)
- 1 rib celery, sliced (3/4 cups)
- 1 medium zucchini, diced (1 1/4 cups or 5 1/4 ounces)
- 2 carrots, peeled and diced (1/3 cup)
- 3 cloves garlic, chopped
- 1 sprig fresh rosemary
- Kosher salt
- Freshly ground black pepper
- 1 head Savoy cabbage, cleaned and coarsely chopped or shredded (7 1/2 cups)
- 1 (15-ounce) can diced tomatoes, in juice
- 1/2 cup chopped fresh basil leaves
- 1 teaspoon dried marjoram
- 1 (15-ounce) can cannellini beans
- 10 cups vegetable broth
- 4 cups cubed sourdough bread (about 1/2 loaf)
- 3 cups baby spinach leaves
- 1/2 cup shaved Pecorino-Romano
Instructions
- In a soup pot or Dutch oven heat the 1/4 cup olive oil over medium heat. Add the onions, celery, zucchini, carrots, garlic, and rosemary; season with salt and pepper. Cook until the vegetables are soft and juicy, about 10 minutes. Add the cabbage, tomatoes, basil, and marjoram and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the beans and vegetable broth, and adjust the heat to simmer gently for 20 minutes.
- Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into warm bowls. Top with cheese and a little drizzle extra-virgin olive oil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 396 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 11 g |
| Sugar | 10 g |
| Protein | 17 g |
| Cholesterol | 11 mg |
| Sodium | 1856 mg |
Reviews
This soup turned out amazing, but with several tweaks based on the reviews. Thus, 5-star taste, but 4 stars on original recipe because it does need a couple tweaks imo. I was hesitant to make this, as these reviews were very polarized: it’s either going to be amazing, or horrible. With the following edits, which were all based on reading the reviews below, it’s amazing: increase to 2 cans of cannellini beans and 2 15oz cans diced tomatoes. add thyme, use vegetable base rather than stock; I also added more veggies, including about 2 c cauliflower; I used Kale instead of spinach; I did toast the bread, before cubing and adding to soup. I added about half the toasted bread right away, and then added half just before serving. delicious!!
ABORT! ABORT! ABORT! This recipe is no good! There hasn’t been many recipes I’ve tried on this app that I havent liked, but this one here…
Pretty good, not great. Could use some spicing up but made for a nice lunch on a rainy day.
Amazing dish. I used swiss chard and regular cabbage.
Cooked stems early. Added exra veges and a little cayene pepper. Didn’t have sourdough so used thick cut rye. Yummy.
Ribollita is already vegetarian and the pecorino is from sheep so that makes it not. Otherwise the recipe seems ok like the ones we make in Italy. I would use plum tomatoes and add kale but you can use any veggies really. Add some hot chili pepper dash or two if you want more flavor. Some thyme and your olive oil needs to be good green olive oil. Yum
This is soooooo BLAND!!! Too much cabbage, no flavor. Bread falls apart making a mess. Would not recommend this :/
This was so good I went back for seconds. Don’t substitute the savory cabbage, it’s texture makes this soup so good. I loved the sourdough bread too. I suggest using vegetable base instead of broth. It makes the soup so rich.
This was rather disappointing. Quick, easy and bland. Don’t bother with this one.
DELICIOUS!!! I have been making this for 2 years now and each time we have it we remark how delicious and bright the flavors are. I use two cans of cannellini beans and two small cans of tomatoes. I add a little balsalmic vinegar, but otherwise follow the receipe. We LOVE the healthfullness of it!
This was a great recipe and can be tweaked to suit your own taste. I changed two aspects of the recipe. First, I used twice as much carrots/zucchini since I wanted lots and lots of vegetables. Second, my grocery store had a soup herb package so I used that to save money than purchase all the herbs separately.