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Ribollita…Italian Vegetable Soup Recipe

February 11th, 2011 by Pamela Murski

This recipe comes from one of the cooking classes at the B&B.  It was delicious and so very easy.  Prep vegetables before starting the cooking process to make it easier….

Italian Vegetable Soup


8 – 10 cups chicken stock

1 chopped onion

2 carrots, chopped

1 large celery stalk with greens, chopped

1 fennel bulb, chopped

1 head dark kale sliced thin

6 cloves garlic, chopped

2 cans cannellini beans, drained

1/2 head Savoy cabbage, sliced thin

1 large zucchini, chopped

2 cups diced canned tomatoes

day old bread (optional)

generous handful grated parmesan cheese

1 parmesan rind

fresh rosemary, thyme, sage and red pepper flakes (your choice)



In a large stock pot nicely drizzled with olive oil, sauté all your vegetables until slightly soft. Add herbs, pepper, stock and cheese rind. Bring to a boil, lower heat and simmer for 45 minutes. Add beans and simmer a few minutes more. Taste and adjust accordingly. Add cubed day old bread for thickening. Ladle soup into bowls, drizzle with olive oil, top with grated cheese and enjoy! Comfort food at its’ best!        (Servings: 12)

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