We are glad to introduce to you the Ribollita (Tuscan Reheated Vegetable Soup) Recipe, a traditional dish of Tuscany. In this article, our chef reveals the secret to cook the best Ribollita.
Story of Ribollita
Ribollita is the most traditional dish of Tuscany known all over the world. It is made by stale bread and vegetables from Tuscany, specially from Val di Serchio, in Piana di Pisa, in the land between Florence and Arezzo. It is a traditional dish made from peasants and it is called ribollita (reheated) because it was cooked in big quantities on the Fridays and reboiled in the following days, ready to be eaten during the weekends. The real ribollita is reheated two times, otherwise it could be a simple vegetable soup, known as bread and vegetables soup.
As all the others soup, every time that ribollita is reheated on the fire it becomes most delicious than before.
The main ingredients are the Tuscan kale and the beans (Cannellini, Borlotti or Toscanelli). The ribollita is a winter soup and its aspect is semisolid. To make a better soup is necessary that the Tuscan kale be freezed for a while, because the winter ice made more soft the leaves.
- Tuscan kale (leaves only, no stalk)
- Savoy cabbage
- Cannellini Beans
- Tuscan stale bread
- Black Pepper
- Olive oil
Boil the Cannellini beans in water. Prepare a vegetables soup and put aside. At this point sauté the onion mixture in the oil with chopped carrots and celery. Add the chard. When the chard has become translucent, add the liquid of vegetable soup and leave it for three hours. At the end of the cooking add the Cannellini beans and leave them cooking for an half of hour. Reboiled the soup with garlic and rosemary in the traditional pan of terracotta or in a pan with heavy bottom, to avoid to attach or burn the soup. At the end add the stale bread chopped and a cruet of Tuscan olive oil and black pepper. At our restaurant we serve it in the traditional Tuscan terracotta pan to maintain the warm.