Ribollita (Ribollita)
Overview
Ribollita is a thick Tuscan soup of beans, vegetables and stale bread, so hearty that a spoon can almost stand in it. Cannellini beans, cavolo nero, Savoy cabbage, carrot, celery, onion and tomato are cooked together, then layered with slices of old bread so it soaks up the broth. The name means 'reboiled', because it is traditionally made one day and reheated the next, when it is even better. It is finished with a thread of new olive oil and a twist of black pepper.
History
Ribollita is a classic of Tuscan cucina povera, the cooking of the poor that wasted nothing, including stale bread. Its roots are often traced to peasant households that reheated leftover vegetable and bean soup with bread. Today it is a symbol of Florentine and Tuscan cooking and is especially popular in autumn and winter, when cavolo nero is in season.
Main ingredients
Cavolo nero, cannellini beans, stale bread, carrot, celery, olive oil. The soup is built on vegetable broth and is usually served hot. Diet: vegan; not usually gluten-free.
Explore: Bean soups · More soups from Italy
Recipe
Method
- 1
Soften onion, carrot and celery in olive oil.
- 245 min
Add tomatoes, greens, half the beans and 1.5 l water; simmer for 45 minutes.
- 3
Blend the remaining beans and stir in.
- 4
Layer with bread in a pot, rest, then reheat the next day and serve with olive oil.
- ✓
Serve. About 1h 50m from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
