You may have heard of the famous Tuscan dish, ribollita. This hearty and delicious soup is a staple in Tuscan cuisine and a perfect comfort food, especially during the colder months. If you’re curious about trying your hand at making this traditional dish, follow our step-by-step guide below.

What is ribollita?

Ribollita is a traditional Italian soup that originated in Tuscany. The name translates to “reboiled” in English, as it was traditionally made by reheating leftover vegetable soup and adding stale bread to thicken it. Over the years, ribollita has evolved into a popular dish made with cannellini beans, vegetables, tomato, cavolo nero (Tuscan kale), and of course, bread.

Ingredients:

  • 1 cup dried cannellini beans
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves of garlic, minced
  • 1 bunch of cavolo nero (Tuscan kale), chopped
  • 1 can of chopped tomatoes
  • 3 cups vegetable broth or water
  • 2 cups stale bread, cubed
  • Extra virgin olive oil
  • Salt and pepper to taste

Instructions:

  1. Start by soaking the dried cannellini beans in water overnight. Drain and rinse the beans the next day.
  2. In a large pot, heat some olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables soften.
  3. Add the cannellini beans, cavolo nero, and canned tomatoes to the pot. Stir well to combine all the ingredients.
  4. Pour in the vegetable broth or water, ensuring all the ingredients are submerged. Season with salt and pepper to taste.
  5. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour or until the beans are tender.
  6. Once the soup is ready, take a ladleful of beans and vegetables and set them aside in a separate bowl.
  7. Using the back of a spoon, mash the reserved beans and vegetables until smooth. Return the mixture to the pot and stir well.
  8. Add the cubed stale bread to the pot and stir until the bread has soaked up most of the liquid in the soup, creating a thick consistency.
  9. Simmer the ribollita for an additional 10-15 minutes, allowing the flavors to meld together.
  10. Before serving, drizzle each bowl with some extra virgin olive oil for added richness.

Your homemade traditional Tuscan ribollita is now ready to be served! This dish is best enjoyed the next day, as the flavors intensify after a night in the fridge. Serve it with a glass of red wine and a sprinkle of freshly grated Parmesan cheese for the ultimate Tuscan experience. Buon appetito!

Remember, ribollita is a flexible dish, and you can adjust the ingredients to your taste. Feel free to add other vegetables like potatoes or zucchini, or experiment with different herbs and spices. The key is using high-quality ingredients and letting the soup simmer slowly to develop its rich flavors.

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