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    Robillita is a classic Tuscan soup. Ribollita means to reboil as in make this soup one day and reheat it the next. The key ingredients are fresh or dried cannellini beans and cavolo nero or black cabbage with sturdy dark green elongated leaves. Use kale in place of cavolo nero. This hearty soup is usually served over slices of thick toasted bread. Begin the process by soaking the dried beans overnight. I also like to add Parmesan cheese rinds to the soup as it cooks, but this is optional.

    This soup is vegetarian, allergy friendly and is great way to use fall’s harvest vegetables. It is actually better made one day and served the next, making it a great option for those of us with limited time! Make it on a Sunday and serve it for Monday night’s dinner. Bon Appetit’


    12 oz. dried white beans, such as Cannellini or Great Northern
    1/4 cup olive oil
    2 potatoes, cubed
    1 lg yellow onion, chopped
    1 cup carrots, chopped (3 carrots)
    1 cup celery, chopped (3 stalks)
    3 Tbsp garlic, minced (6 cloves)
    1 tsp freshly ground black pepper
    1 tsp sea salt
    1 (28 0z) can Italian plum tomatoes in puree OR 6 plum tomatoes, chopped
    4 cups coarsely chopped savoy cabbage
    4 cups coarsely chopped kale
    1/2 cup fresh basil leaves, chopped
    1 tbsp herbs de provence
    6 cups vegetable stock*
    Crusty Bread of your choice
    1/2 cup grated parmesan, optional

    In a large bowl, cover the beans with cold water by 1 inch and set aside. Allow to soak overnight in the refrigerator.

    Drain the beans and place them in a large pot with 8 cups of water, bring to a boil. Reduce heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for 15 minutes, until beans are tender. Set beans aside, to cool in their liquid.

    Meanwhile, heat olive oil in large crock or stockpot. Add potatoes, onions and cook over medium-low heat for 7 to 10 minutes, until onions are translucent. Add carrots, celery, garlic, 1 teaspoon sea salt and pepper. Cook over medium-low heat for 7 to 10 minutes, until vegetables are tender. Add tomatoes with their puree or juices, cabbage, kale, basil, herbs de provence and cook over medium-low heat, stirring occasionally for another 7 to 10 minutes.

    Drain the beans, reserving the cooking liquid. In a bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to stockpot, along with remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough vegetable or chicken stock to make 8 cups. Add to soup and bring to a boil. Reduce heat and simmer over low heat for 20-30 minutes.

    Remove from heat and allow temp to reduce and place in the refrigerator overnight.

    Reheat for meal of your choice and serve with crusty bread and parmesean cheese (optional)

    *Can use chicken broth also, but that would not make it vegetarian.