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Ribollita

Ribollita toscana
Ribollita
Print Recipe
Ribollita is a traditional Tuscan peasant dish: as suggested by the name, ri-bollita, meaning reboiled, it was made with leftover cooked vegetables and stale bread. To ensure the delicious flavour of this dish it is essential to use the finest ingredients and to be patient: it tastes best when it is left to rest a day before eating it. Ribollita is one of Tuscany’s most famous dishes, and there are countless variations of it throughout the region.
Servings Prep Time
4 people 100 minutes
Cook Time Passive Time
90 minutes 24 hours
Servings Prep Time
4 people 100 minutes
Cook Time Passive Time
90 minutes 24 hours
Ribollita
Print Recipe
Ribollita is a traditional Tuscan peasant dish: as suggested by the name, ri-bollita, meaning reboiled, it was made with leftover cooked vegetables and stale bread. To ensure the delicious flavour of this dish it is essential to use the finest ingredients and to be patient: it tastes best when it is left to rest a day before eating it. Ribollita is one of Tuscany’s most famous dishes, and there are countless variations of it throughout the region.
Servings Prep Time
4 people 100 minutes
Cook Time Passive Time
90 minutes 24 hours
Servings Prep Time
4 people 100 minutes
Cook Time Passive Time
90 minutes 24 hours
Ingredients
Servings: people
Instructions
  1. Soak the beans for 12 hours.
  2. In a large steel or preferably earthenware pot, brown the minced onions, celery, carrots and parsley in plenty of olive oil.
  3. In the meantime chop up all of the other vegetables and potatoes into small pieces; the pieces should be fairly small but not so small that they fall apart during cooking.
  4. Once the onions, celery, carrots and parsley are slightly golden, add the kale, Savoy cabbage and tomatoes chopped into pieces.
  5. When these vegetables start to cook, add the potatoes, courgettes and peas. Add as much water as needed.
  6. In the meantime, take the white beans, which have been soaked for 12 hours, and cook them in plenty of water for around an hour.
  7. Once the beans are ready, leave half of them whole and puree the other half. Add them to the rest of the vegetables.
  8. When the soup is ready, let it rest for at least one night.
  9. The next day, while you heat up the ribollita, slice up the stale bread and toast it. Put the toast in the bottom of a soup tureen and cover it with the ribollita continuing to alternate layers of toast and soup. Let it rest for approximately 30 minutes.
Recipe Notes

Serve in dishes adding a drizzle of extra-virgin olive oil and a dusting of black pepper.

Enjoy!

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