Three Greens Ribollita Soup

Prep 15 minutes, Cook 1 hour


By Colleen Patrick-Goudreau
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.


  • 2-15 ounce cans cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 5 cloves garlic, minced
  • 4 sage leaves
  • 2 bay leaves
  • 1/2 tsp salt
  • 2 tbsp water
  • 2 onions, chopped
  • 3 carrot, sliced
  • 2 potatoes, peeled and diced
  • 1 1/2 cups cabbage, shredded
  • 1 bunch Swiss chard, chopped
  • 1 bunch kale, chopped
  • 2 cups vegetable broth
  • salt
  • pepper


Place the beans, vegetable stock, garlic, sage leaves, bay leaves, and salt in a saucepan. Simmer over low-medium heat. Reduce heat to low and simmer until the mixture begins to thicken and the flavor of the garlic and herbs begin to infuse the beans, about 20 minutes. Discard the bay and sage leaves. Transfer to a blender or food processor and blend until smooth. Set aside.

Meanwhile, in a large soup pot, heat the water over medium-high heat. Add the onions; cook and stir until transparent, about 7 minutes.

Add the carrots, potatoes, cabbage, Swiss chard, kale, the pureed bean mixture, and an additional 2 cups of water or stock. Season with salt and pepper to taste. Cover, and cook until the potatoes are fork-tender, about 20 minutes, stirring at least once.

Adjust seasonings to taste. At this point you can either serve it right away, or refrigerate it overnight and reboil the next day.

When ready to serve, add one or two toasted bread slices to the bottom of each serving bowl, and ladle the soup over the bread. Serve.