Ribollita is a poor man’s dish from the Tuscan peasant tradition, particularly from the areas of Florence and Siena.
It is a soup of vegetables and stale bread that, as the name suggests, was “ribollita” the day after preparation to be reheated and eaten again.
SERVINGS:4-6
INGREDIENTS:
1 bunch of Tuscan cabbage-kale (about 1 lb. or 6-8 large leaves)
½ small head of green cabbage (about 1 lb.)
1 ½ cups dried cannellini beans (or 2 cans cannellini beans, drained and rinsed)
2 medium carrots, diced
2 medium potatoes, diced
2 small zucchini, diced (optional)
2 celery stalks, diced
1 medium red onion, chopped
1 leek, sliced (white part only)
1 cup canned crushed tomatoes (or 1 small can of tomato puree, about 8 ounces)
4-5 slices of stale bread (Tuscan type or any other rustic bread), about 2 cups
Extra-virgin olive oil (preferably Tuscan), for cooking and drizzling
Salt and pepper, to taste
1 sprig of thyme or rosemary (optional)
Crushed red pepper flakes (optional)
1 clove of garlic, minced
Vegetable broth, as needed (about 4-5 cups, or enough to cover the vegetables)
This soup originated as a way to recover leftover vegetables and bread, creating a nutritious and flavorful dish.
Here is the authentic recipe for Tuscan ribollita.
METHOD
Prepare the beans: If using dried beans, soak them in water overnight (about 12 hours). Drain them and cook them in fresh water for about 1-1 ½ hours until tender. Save the cooking water. If using canned beans, simply drain and rinse them.
Prepare the vegetables: Rinse and coarsely chop Tuscan cabbage and kale, removing tough stems. Dice the carrots, celery, potatoes and zucchini. Slice the leek and chop the onion.
Sauté the base: In a large pot, heat a few tablespoons of olive oil over medium heat. Add the onion, leek and minced garlic and sauté until softened, about 5 minutes. Then add the carrots, celery, potatoes, and zucchini and cook for another 5 minutes.
Add the leafy greens: Stir-fry the cabbage and savoy cabbage, wilting them slightly. Add the crushed tomatoes or tomato puree, season with salt, pepper and, if desired, red pepper flakes and thyme/rosemary.
Cook the soup: Pour in enough vegetable stock (or water) to cover the vegetables. Lower the heat and simmer for 40 minutes, stirring occasionally. Halfway through cooking, add half of the cooked beans. Puree the other half with some of their cooking water and add it to the soup to create a thicker consistency.
Add the bread: Cut the stale bread into small pieces and stir it into the soup, letting it absorb the broth and break into a hearty, stew-like consistency. Let it cook for another 10 to 15 minutes. If it turns out too thick, you can add a little more broth or water.
The “ribollita” tradition: Ribollita is traditionally eaten the next day after being reheated (the name “ribollita” means “reboiled”). To serve it authentically, let it sit overnight, then reheat it gently over the fire the next day.
Serving: Drizzle each dish with a generous amount of extra virgin olive oil and, if you like, a grinding of black pepper. Ribollita should be thick and rich in texture.
Tips:
Tuscan bread: The original recipe calls for Tuscan bread, unsalted. If you cannot find it, use any rustic, crusty bread (preferably one or two days old).
Seasonal variations: Depending on the season, you can substitute or add other available vegetables. In fall and winter, kale is often more accessible, but in spring, other vegetables can be added.
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