Ribollita

Ribollita

Ribollita is a traditional Tuscan soup celebrated for its rustic charm and nourishing qualities. Made with day-old bread, cannellini beans, and a medley of vegetables such as kale, carrots, and onions, this dish is simmered to develop rich, layered flavors. Its name means “reboiled,” reflecting the classic method of reheating leftovers for an even deeper taste. Ribollita is a testament to the region’s resourceful and flavorful cuisine.

Ribollita

Ingredients

• 2 tablespoons of olive oil

• 1 onion, chopped

• 2 carrots, chopped

• 2 celery sticks, chopped

• 2 garlic cloves, minced

• 2 cups chopped kale or spinach

• 1 can (14 oz) diced tomatoes

• 2 cans (15 oz each) white beans (cannellini), drained and rinsed

• 4 cups of vegetable broth or water

• 4 slices of stale bread, torn into pieces

• Salt and pepper, to taste

• Olive oil and grated cheese for serving (optional)

Method

1. Heat olive oil in a big pot. Add onion, carrots, and celery. Cook for about 5 minutes until soft.

2. Add garlic and cook for a minute more.

3. Add kale or spinach and stir until wilted.

4. Pour in the tomatoes, beans, and broth. Add salt and pepper. Bring to a boil, then lower the heat and simmer for 20 minutes.

5. Stir in the bread and simmer for another 10 minutes, until the bread breaks down and thickens the soup.

   
   

Serve hot, drizzled with olive oil and sprinkled with cheese if you like.

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