Ribollita
A Tuscan peasant soup of stale bread, white beans, cavolo nero and vegetables. Its name means “boiled again”: it was made on Friday and reheated over the following days.
Ingredients
- 400 g cooked cannellini beans
- 300 g Tuscan black cabbage (cavolo nero) or kale
- 1/4 Savoy cabbage
- 1 onion, 2 carrots and 2 celery sticks
- 2 potatoes
- 2 peeled tomatoes
- 300 g day-old Tuscan bread (unsalted)
- Extra virgin olive oil, salt and pepper
How to make it at home
- Chop the onion, carrot and celery and soften them in oil for 10 minutes.
- Add the diced potatoes, the cabbages in strips and the tomato, and cook for a few minutes.
- Blend half the beans with a little water and add them along with the rest, whole. Cover with water and simmer for 1 hour.
- In a pot, alternate layers of sliced bread and soup, and leave to rest so the bread soaks it up.
- The next day, reheat it (“ribollita”) and serve with a good drizzle of raw olive oil.
The trick: It’s much better reheated: make it the day before.