Ribollita With Poached Eggs

Prep Time
Cook Time
2h 30m
Ready In

"In between a thick soup and a stew! Serve with a poached egg on top as a main or skip the egg and serve as a first course soup for 10. From Cooking Light."

Original recipe yields 4 servings


  • Serving Size: 1 (932.2 g)
  • Calories 566.2
  • Total Fat - 21.2 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 261.4 mg
  • Sodium - 2378 mg
  • Total Carbohydrate - 71.4 g
  • Dietary Fiber - 14.7 g
  • Sugars - 16.1 g
  • Protein - 25.7 g
  • Calcium - 236.4 mg
  • Iron - 6.8 mg
  • Vitamin C - 61.7 mg
  • Thiamin - 0.6 mg

Step 1

Preheat the oven to 300°.

Step 2

Spread the bread cubes in a single layer on a baking sheet. Bake at 300° for 20 minutes or until toasted.

Step 3

Bring 2 cups water, cabbage, and kale to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low; cover and cook 20 minutes or until the cabbage mixture is wilted and tender. Drain.

Step 4

Heat a large Dutch oven over medium-low heat. Add the pancetta; cook 6 minutes or until browned and crisp, stirring occasionally. Add 1 tablespoon oil, onion, carrot, celery and parsley to the pan; cook 8 minutes or until the vegetables are tender. Add the potatoes; cook 10 minutes, stirring occasionally.

Step 5

Stir in the cabbage mixture, salt, and red peepper; cook 5 minutes. Stir in the remaining 2 cups of water, stock, tomato puree, and beans; bring to a boil. Reduce the heat to medium-low; cook, partially covered, 30 minutes or until the vegetables are very tender, stirring occasionally.

Step 6

Stir in the bread cubes; cook 20 minutes. Remove the pan from heat; stir in 1/4 cup basil.

Step 7

Add water to a large skillet, filling it 2/3 full. Bring to a boil. Reduce heat; add vinegar. Break each egg into a custard cup, and pour each gently into the pan; cook 3 minutes or until desired degree of doneness. Carefully remove the eggs from the pan using a slotted spoon.

Step 8

Divide the soup among 8 bowls. Top each serving with 1 egg and 1 1/2 teaspoons basil. Drizzle about 1 teaspoon oil over each serving.

Tips & Variations

No special items needed.