Login to Save Like

Ingredients

• 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
• 1/2 cup olive oil
• 2 onions, diced
• 3 carrots, peeled and sliced
• 3 large stalks celery, chopped
• 2 potatoes, peeled and cut into chunks
• 1 1/2 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 1/2 cups grated Parmesan cheese for topping
• 1/2 cup olive oil

Description

Made In The Classic Italian Tradition, This Hearty Soup Combines A White Bean Puree With A Blend Of Vegetables Including Cabbage, Kale, And Swiss Chard, With Toasted Bread To Thicken The Mix. It's Reheated ('ribollita') And Served Topped With Grated Parme

AllRecipes