Ribollita
Tuscany's ancient peasant bread soup — ribollita, meaning "reboiled", made the day after cooking minestrone by adding stale Tuscan bread and reheating. The bread swells and thickens the soup to a porridge-like consistency. A dish born from extreme poverty, now celebrated as one of the world's great soups. The traditional vegetables are cavolo nero (Tuscan black kale) and cannellini beans.
- Total
- 35 min
- Serves
- 8
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Cook beans until tender; drain (keep cooking water). Mash 1/3 of the beans.
About 4 min
Sauté soffritto in olive oil 15 minutes. Add garlic; cook 2 minutes. Add tomatoes; cook 10 minutes.
About 9 min
Add cavolo nero, cabbage, whole beans, mashed beans, Parmesan rind, thyme and bean water/stock. Simmer 40 minutes.
About 9 min
Add stale bread; stir to submerge. Cook 15 more minutes until the soup is very thick and the bread has dissolved. Season generously.
About 9 min
The tradition: refrigerate overnight; re-heat the next day (the re-boiling = ribollita). Drizzle with the finest Tuscan EVOO in each bowl. The bread makes it thicker than any other soup.
About 3 min
Nutrition per serving (estimate)
- Calories
- 340
- Protein
- 14 g
- Carbs
- 52 g
- Fat
- 10 g
- Fibre
- 12 g
- Sugar
- 6 g
- Sodium
- 480 mg
Contains: gluten, dairy
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Recipe by Boon Tools.