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Ribollita Recipes
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Recipe Name : Ribollita
Country : Australia
Rating :
Category : Home > Soups > Hot Soups
Chef : Michelle Southan
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1 tbs olive oil
8 slices prosciutto, coarsely chopped
2 celery sticks, ends trimmed, finely chopped
2 carrots, peeled, coarsely chopped
1 brown onion, coarsely chopped
2 garlic cloves, crushed
1L (4 cups) chicken stock
1L (4 cups) water
1 x 400g diced tomatoes
1 x 400g can cannellini beans, rinsed, drained
11/2 cups coarsely shredded Tuscan cabbage
Coarsely grated parmesan, to serve
Traditional pane di casa (Italian crusty bread), to serve

Heat the oil in a large saucepan over medium heat. Add the prosciutto, celery, carrot and onion and cook, stirring, for 5 minutes or until the onion softens. Add the garlic and cook, stirring, for 1 minute or until aromatic.

Add the stock, water and tomato, and bring to the boil. Reduce heat to medium and simmer for 15 minutes or until carrot is tender. Add the beans and cabbage and cook, stirring, for 3-4 minutes or until the cabbage wilts. Season with salt and pepper.

Ladle the soup among serving bowls. Sprinkle with the parmesan and season with pepper. Serve with bread.

Variation: Chicken & spinach soup Omit prosciutto. Replace cabbage with 1 1/2 cups coarsely shredded English spinach or silver beet. Add 2 shredded cooked chicken breasts with the beans in step 2

Freezing tip: Prepare this recipe to the end of step 2. Set aside to cool completely. Label, date and freeze for up to three months. Thaw overnight in the fridge. Reheat and continue from step 3.