Ribollita is a Tuscan stew that is thick and filled with dark green beans and vegetables cooked down, then boiled again. This is my paleo version of this traditional stew. I love using the combination of cabbage, kale and swiss chard but you can also use any other savory greens such as chicory.
In a large cast iron pan or soup pot over medium high heat, add 3 tablespoons of olive oil. Once hot, add in onion and cook for about 5 minutes until translucent.
Add in carrots, celery and sweet potato. Continue cooking for 5 minutes.
Add in cabbage, kale, swiss chard and garlic. Then stir together with a wooden spoon.
Cover and continue cooking for 10 minutes.
Pour in chicken broth and petite diced tomatoes. Drop in the sage and bay leaves.
Bring to a boil then cover and lower to a simmer for 20 minutes.
Remove from heat and let cool.
Refrigerate over night and reheat for 20 minutes over a medium temperature.
Ladle each bowl and drizzle with extra virgin olive oil for serving.