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Tuscan Ribollita Bread Soup

Tuscan Ribollita Bread Soup

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Ribollita (literally re-boiled) is a flavoursome traditional Tuscan bread soup that dates as far back as medieval times. A true symbol of typical Tuscan cuisine, it is greatly appreciated all over the world. Often referred to as a simple “peasant soup”, today Ribollita is much more than just a soup and is always prepared with great love and care. The ingredients, although seemingly poor and simple, are very carefully selected and brought together as if a piece of art. An abundant drizzle of our fresh Montestigliano Tuscan extra virgin olive oil is the perfect final ingredient to bring out all the delicious flavours.

This great classic, rooted in Tuscan rural traditions boasts a number of different recipes and we would like to propose one of its oldest and most authentic. So here it is, Ribollita according to the much celebrated and loved Italian food connoisseur Pellegrino Artusi.

 

Preparation and cooking time:

Ingredients

250g day-old Tuscan bread

300g dried Cannellini beans

1 bunch of Cavolo Nero/Kale

1/4 Savoy cabbage

1 bunch of chard

2 potatoes

2 carrots

2 courgettes

2 celery stalks

2 x canned peeled tomatoes

1 leek

1 onion

Extra virgin olive oil

Salt and pepper

 

How to prepare this Tuscan Ribollita bread soup

Boil the beans in two litres of water, after being soaked for 8 hours or overnight.

Chop the onion and sauté with a drizzle of olive oil in a deep pot, best if terracotta.

Cut the Cavolo Nero, cabbage, chard, leek, potatoes, carrots, courgettes, celery and tomatoes into large chunks.

Add the chopped vegetables to the onion and leave to cook slowly for around 10 minutes.

Add the bean cooking water.

Blend half the beans and add both whole and blended beans to the mix.

Add salt and pepper to taste and let simmer on a low heat fora round two hours.

Add the bread, cut into small cubes, and combine well, let boil for another 10 minutes.

Let cool.

Reheat for 10 minutes before serving the soup, if possible in terracotta bowls, with a fresh drizzle of Montestigliano extra virgin olive oil and a couple of slices of fresh Tuscan bread.

Buon appetito!