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One of the most famous traditional soups of Tuscany, Ribollita features a hearty blend of stale bread and winter vegetables. It perfectly represents the rural culinary heritage of the region.
Flavors, dishes and restaurants
Cuisine
Originally created by peasants in Tuscany to use up leftovers, Ribollita literally means 'reboiled'. Its core ingredients include Tuscan kale (cavolo nero), cannellini beans, and extra virgin olive oil. After tasting this iconic dish, you can locate regional taverns via the Harita section. It stands as a true staple of rustic culinary tradition across Italia.
Ingredients
- 200g stale Tuscan bread
- 300g cooked Cannellini beans
- 1 bunch of Tuscan kale (cavolo nero)
- 2 carrots and 1 celery stalk
- 4 tablespoons extra virgin olive oil
Preparation
- Sauté carrots, onions, and celery in olive oil until soft.
- Add the chopped Tuscan kale and half of the beans mashed into a purée.
- Pour in vegetable broth and simmer over low heat for about 45 minutes until vegetables are tender.
- Layer the stale bread slices into the pot, let it sit to absorb the liquid, and reboil before serving the next day.
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Practical notes before you go
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