Easy Ribollita

Easy Ribollita

Serves 8


This bowlful of delicious ingredients is also a bowlful of good things for heart and brain health. The kale, cabbage and beans support strong digestive health. One serving contains all the vitamin A, C and K you should have in a day.

2 tbsp. Kowalski's Extra Virgin Olive Oil, plus more for finishing the soup
16 oz. pkg. Kowalski's Fresh Soup Mix or Mirepoix
2 cloves garlic, minced
6 cups water
1 bunch dinosaur kale, stems discarded, chopped (about 2 ½ cups)
½ head savoy cabbage, shredded (about 2 ½ cups)
8 canned whole plum tomatoes, undrained, chopped (about ½ of a 28 oz. can)
14 ½ oz. can cannellini beans, rinsed and drained
1 ¼ tsp. kosher salt
¾ tsp. freshly ground Kowalski's Black Peppercorns
½ tsp. dried thyme
½ tsp. dried oregano
¼ tsp. crushed red pepper flakes
4-6 oz. loaf sourdough or rustic Italian bread (from the Artisan Bread Table), in 1" cubes, no crusts
- garnishes, to taste: fresh basil and shaved or grated Parmesan cheese
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  1. In a deep pot, heat oil over medium heat. Add soup mix; cook until softened (about 10 min.).
  2. Add garlic; cook for 2 min.
  3. Add next 10 ingredients (through crushed red pepper); bring to a boil.
  4. Reduce to a simmer; cook until greens and beans are tender (about 10 min.).
  5. Add bread; simmer for 10 min., stirring and cooking until bread is nearly dissolved.
  6. Add more water, if needed, to reach desired consistency; adjust seasoning to taste.
  7. Drizzle individual servings with olive oil; serve immediately with desired garnishes.


Find It!

  • Find Kowalski's Fresh Soup Mix and Mirepoix in the Prepared Produce Section (or substitute approx. 3 cups of finely chopped mixed vegetables, such as carrots, celery and onions).