- Take a deep pan and heat up some oil in it.
- Add chopped celery, butternut squash, cabbage and onion into the oil.
- Add a pinch of salt and black pepper and sauté the vegetables for 10 minutes until they develop a certain color.
- Now add garlic into the pan and let it cook for a minute.
- Then add vegetable stock and 4 glasses of water into the pan. Add the cannellini beans on top and cook for a few minutes.
- Now add the crushed tomatoes and grated parmesan. Mix them well and let the soup simmer for about 4 to 5 minutes until you see the parmesan completely dissolve.
- Then add chopped kale and cabbage into the soup and mix once again.
- Cook until both the cabbage and kale have dissolved into the soup well.
- Now cut bread into small pieces and put them in. Bread should disintegrate inside the soup.
- Season the soup with some more salt and black pepper powder.
- Now ladle out a big bowl of soup and garnish with freshly grated parmesan and chopped parsley leaves!
- Ribollita is mostly made with leftovers making it one of the cheapest soups ever.
It is a delicacy of Tuscany, a central Italian region, where locals grow up having this soup almost every day since it doesn’t cost much.