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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.


  • 1/2 cup extra virgin olive oil, divided
  • 1 large yellow onion, diced
  • 2 carrots, peeled and sliced
  • 2 large stalks, celery, chopped
  • 1 large white sweet potato, chopped
  • 2 cups cabbage, coarsely chopped
  • 5 kale leaves, trimmed and chopped
  • 4 swiss chard leaves, trimmed and chopped
  • 4 cloves garlic, minced
  • 1 teaspoon sea salt, plus more
  • 1 teaspoon freshly ground pepper, plus more
  • 8 cups low sodium vegetable broth
  • 1 (28 ounce) can petite diced tomatoes
  • 3 sage leaves
  • 3 bay leaves


  1. 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.

  2. 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.

  3. Pour in vegetable broth and petite diced tomatoes. Drop in the sage and bay leaves.

  4. Bring to a boil then cover and lower to a simmer for 20 minutes.

    Remove from heat and let cool.

  5. Refrigerate over night and reheat for 20 minutes over a medium temperature.

  6. Ladle each bowl and drizzle with extra virgin olive oil for serving.

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