One of the most typical dishes of the Tuscan traditions, the Ribollita comes from the typical soup of stale bread and vegetables.
Even if the recipe has rural origins, still today the Ribollita is served as a really tasty main course which, however, is suitable for few seasonal changes but still a classic of the Tuscan basic cuisine, perfect especially in winter.
Its name takes the cue from the necessity of boiling the soup over and over again.
The tradition wants that the Ribollita has to be prepared on Fridays evening, putting together all the leftovers of the preceding days and making them again cook together with the stale bread and a thread of virgin extra olive oil. There isn’t one and only recipe since every areas of Tuscany has its variation, but there is a fundamental rule: to be called Ribollita the soup must have beans, savoy cabbage and kale.
And the other ingredients? Follow the below instructions and prepare your homemade Ribollita.
– 1 kale
– 1/2 savoy cabbage
– 2 potatos
– 2 carrots
– 1 onion
– 10 little tomatos
– 2 zucchini
– 1 stick of celery and its leaves
– 400 grams fagiolo cannellino
– 1 can of tomato sauce
– Extra virgin olive oil
– Stale Tuscan bread
- Soak the beans for a night and then cook them in clay pot with boiling water.
- In a big pan, in virgin extra olive oil put onion cut into washers, add carrots cut into cubes and the celery cut into squares, then leave them brown.
- After 5 minutes add the sliced little tomatoes, season with salt and pepper and cook them covered for about ten minutes to vivacious fire.
- Lower the flame, add the potatos cut into squares and after 10 minutes add the sliced savoy cabbage and kale. To soften all you can add the cooking water used for the beans.
- Now add half of beans in the pan and after the sliced zucchini.
- With the other half of beans make a purée and add the tomato sauce. When the mixture has dried a little bit mix it with the vegetables in the pan.
- In the meantime cut the stale bread into big pieces and roast it in the oven at 180° for 3-4 minutes.
- Take a clay saucepan and arrange the roasted bread at the bottom. Pour the vegetables with the broth and add on the top another layer of bread. Add again the vegetables and season everything with a thread of extra virgin olive oil.
- Now serve the Tuscan Ribollita very, very hot!
Come to Florence and have a taste of the Ribollita on our Florence Food Walking Tour!