Ribollita Soup

Ribollita Soup


1 cup shredded cabbage

1 potato, chopped

1 cup chopped celery

1 carrot, chopped

1 cup chopped onion

2 garlic cloves, chopped

¼ cup Serjella Extra Virgin Olive Oil

1 tsp chili flakes

1 cup fresh baby spinach

1 cup chicken stock

1 cup tomato sauce

¼ cup red beans

2 slices French baguette bread

Salt and pepper


  • Heat the olive oil in a big pot on medium heat.
  • Add onion, celery, and carrots. Season with chili flakes and salt. Cook until the vegetables are slightly tender.
  • Add baby spinach, garlic, potato and cabbage.
  • Pour in the chicken stock. Season with salt and pepper. Stir to combine.
  • Add the tomato sauce. Stir to combine.
  • Cover the pot and cook for 1 hour and 30 minutes.
  • Add the red beans in the last 20 minutes.
  • Drizzle the bread slices with olive oil and season with black pepper. Toast them in the oven at 200°C for 2 minutes.
  • Pour the soup in a bowl and serve it with the toasted bread.

Enjoy it!

2 Hours
2-3 People
serjella olive oil