Italian Cabbage Soup Recipes

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RIBOLLITA (REBOILED ITALIAN CABBAGE SOUP)

Ribollita means twice-cooked, or 'reboiled,' in Italian. A white bean stock is livened up with greens, tomatoes, and potatoes with added slices of toasted bread. The soup should be refrigerated overnight. All you'll have to do the next day is reboil it. Allow time for soaking the beans.

Provided by JOSIE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 5h30m

Yield 12

Number Of Ingredients 20



Ribollita (Reboiled Italian Cabbage Soup) image

Steps:

  • Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain.
  • Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside.
  • Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight.
  • Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 41.8 g, Cholesterol 14.4 mg, Fat 22.4 g, Fiber 3.6 g, Protein 14.8 g, SaturatedFat 4.3 g, Sodium 1602.5 mg, Sugar 4.8 g

2 cups dry cannellini beans
4 cups water
3 (32 ounce) cartons chicken broth
5 cloves garlic, minced
4 sage leaves
2 bay leaves
1 teaspoon salt
½ cup olive oil
2 onions, diced
3 carrots, peeled and sliced
3 large stalks celery, chopped
2 potatoes, peeled and cut into chunks
1 ½ cups cabbage, coarsely chopped
1 bunch Swiss chard, trimmed and chopped
1 bunch kale, trimmed and chopped
1 (14.5 ounce) can diced tomatoes
12 (1/2-inch-thick) slices French bread, lightly toasted
salt and freshly ground black pepper to taste
1 ½ cups grated Parmesan cheese for topping
½ cup olive oil

ITALIAN CABBAGE SOUP

After doing yardwork on a windy day, we love to come in for a light but hearty soup like this one. It's brimming with cabbage, veggies and white beans. Pass the oven-warmed bread! -Jennifer Stowell, Deep River, Iowa

Provided by Taste of Home

Categories     Lunch

Time 6h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 12



Italian Cabbage Soup image

Steps:

  • In a 5- or 6-qt. slow cooker, whisk together stock and tomato paste. Stir in vegetables, beans, garlic and seasonings. Cook, covered, on low until vegetables are tender, 6-8 hours., Remove thyme sprigs and bay leaf. If desired, serve with cheese.

Nutrition Facts : Calories 111 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 537mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic exchanges

4 cups chicken stock
1 can (6 ounces) tomato paste
1 small head cabbage (about 1-1/2 pounds), shredded
4 celery ribs, chopped
2 large carrots, chopped
1 small onion, chopped
1 can (15-1/2 ounces) great northern beans, rinsed and drained
2 garlic cloves, minced
2 fresh thyme sprigs
1 bay leaf
1/2 teaspoon salt
Shredded Parmesan cheese, optional

ITALIAN CABBAGE & BEAN SOUP

Make and share this Italian Cabbage & Bean Soup recipe from Food.com.

Provided by Dancer

Categories     Beans

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11



Italian Cabbage & Bean Soup image

Steps:

  • Place all ingredients in a large stockpot.
  • Bring everything to a boil and let boil for 30 minutes or until veggies are done.

Nutrition Facts : Calories 56.4, Fat 0.5, SaturatedFat 0.1, Sodium 485.3, Carbohydrate 10.9, Fiber 2.2, Sugar 1.6, Protein 2.5

1 teaspoon olive oil
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, sliced
1 garlic clove, minced
1 1/2 cups green cabbage, shredded
1 cup tomatoes, diced with liquid
1 cup white beans, cooked
2 (1 1/4 ounce) packets onion soup mix, prepared
1 tablespoon parsley, chopped
black pepper, freshly ground

ITALIAN BACON CABBAGE SOUP

Make and share this Italian Bacon Cabbage Soup recipe from Food.com.

Provided by Hey Jude

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11



Italian Bacon Cabbage Soup image

Steps:

  • Melt the butter with the olive oil in a Dutch oven over medium-high heat; add onion and cook until onion softens, about 3 minutes; add cabbage; cook, sitrring often, until cabbage begins to soften, about 5 minutes.
  • Meanwhile, cook bacon in a skillet over medium heat until cooked but not browned, about 10 minutes; remove from skillet and drain on paper towels.
  • Chop bacon into squares; add bacon and broth to cabbage and heat to a boil; reduce heat to low and cook 15 minutes; stir in rice.
  • Heat to a boil over high heat; reduce heat to a simmer; cook, stirring occasionally, until rice softens, about 15 minutes; stir in the parsley; add the salt and pepper to taste.
  • Spoon into bowls and sprinkle with the cheese.

Nutrition Facts : Calories 333.8, Fat 16, SaturatedFat 6.4, Cholesterol 27.4, Sodium 2088.9, Carbohydrate 27.4, Fiber 6.4, Sugar 9.9, Protein 20.8

1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
1 head cabbage, shredded
4 slices smoked bacon
4 (14 1/2 ounce) cans chicken broth
1/4 cup uncooked long-grain rice
2 tablespoons chopped parsley
1/2 teaspoon salt
fresh ground black pepper
1/2 cup freshly grated parmesan cheese

REBOLLITA ( ITALIAN CABBAGE SOUP)

Rebollita in Italian means "reboiled". This is a slightly changed verison of recipe from William-Sonoma's SOUP FOR SUPPER...and modified for the crock pot. Easy and tasty. Freezes well.(Refrigeration time is not included in Cooking Time.)

Provided by Caroline Cooks

Categories     Ham

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 14



Rebollita ( Italian Cabbage Soup) image

Steps:

  • Chop bacon into ½" pieces and sauté until almost done.
  • Add onions, garlic, and celery; cook to soften, about 8 minutes.
  • Add all to crock pot.
  • Add remaining ingredients and cook on LOW for 6-8 hours.
  • Cool and refrigerate overnight for best flavor.
  • To serve: Reheat; and place slices of bread in bottom of soup bowls and ladle hot Ribollita over bread.

Nutrition Facts : Calories 449.1, Fat 18.8, SaturatedFat 6.3, Cholesterol 47.1, Sodium 1238.2, Carbohydrate 43.8, Fiber 8.3, Sugar 8.7, Protein 26.7

1 (10 ounce) package coleslaw mix
1 cup onion, chopped
1/2 cup celery, chopped
1 cup cooked ham, diced
4 slices bacon
4 tablespoons garlic, minced
1 teaspoon fresh thyme, chopped
1 (10 1/2 ounce) can white beans, drained
4 -6 cups chicken broth (more for thinner soup preference)
2 large tomatoes, chopped
2 tablespoons chili sauce or 2 tablespoons tomato paste
black pepper
2 -3 drops Tabasco sauce
4 -6 slices Italian bread, 1/2 thick

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