Customise Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorised as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyse the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customised advertisements based on the pages you visited previously and to analyse the effectiveness of the ad campaigns.

No cookies to display.

La Ribollita alla Fiorentina: A Hearty Tuscan Soup

La Ribollita alla Fiorentina: A Hearty Tuscan Soup

“Ribollita” is a classic Tuscan soup that epitomizes the region’s rustic and hearty cuisine. The name “ribollita” means “reboiled,” reflecting the traditional method of reheating the soup, which enhances its flavors. This dish is a perfect example of “cucina povera” (peasant cooking), making use of leftover bread and vegetables to create a nourishing and delicious meal.

Ingredients

For a traditional Ribollita alla Fiorentina, you will need:

Stale Bread: 300 grams (about 10.5 oz) of Tuscan bread, preferably unsalted, cut into chunks

Cavolo Nero (Tuscan Kale): 300 grams (about 10.5 oz), washed and chopped

Savoy Cabbage: 200 grams (about 7 oz), washed and chopped

Cannellini Beans: 300 grams (about 10.5 oz) dried beans, soaked overnight and cooked, or 2 cans, drained and rinsed

Carrots: 2, chopped

Celery: 2 stalks, chopped

Onion: 1 large, chopped

Garlic: 2-3 cloves, mincedPotatoes: 2, peeled and chopped

Tomatoes: 400 grams (14 oz) of tomato passata or crushed tomatoes

Vegetable Broth: 1.5 liters (about 6 cups)

Olive Oil: 4 tablespoons, plus extra for drizzling

Salt and Pepper: To taste

Fresh Thyme or Rosemary: A few sprigs (optional)

Parmesan Cheese: Grated, for serving (optional)

Preparation

Cook the Beans:

If using dried beans, drain and rinse them after soaking overnight. Place them in a pot with fresh water, bring to a boil, then simmer until tender, about 1-1.5 hours. Drain and set aside. If using canned beans, simply drain and rinse them.

Sauté the Vegetables:

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are soft and the onion is translucent, about 10 minutes.

Add the minced garlic and cook for another minute, until fragrant.

Add the Potatoes and Tomatoes:

Add the chopped potatoes and tomato passata or crushed tomatoes to the pot. Stir to combine and cook for a few minutes.

Add the Greens and Beans:

Add the chopped cavolo nero and savoy cabbage to the pot. Stir to combine.

Add the cooked cannellini beans and pour in the vegetable broth. If using fresh thyme or rosemary, add it now.

Season with salt and pepper to taste.

Simmer:

Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 1 hour, or until all the vegetables are tender and the flavors have melded together.

Add the Bread:

Add the chunks of stale bread to the pot. Stir to combine and let the bread soak up the liquid and break down, creating a thick, hearty consistency. Simmer for another 10-15 minutes.

Reboil (Optional):

For an authentic ribollita experience, let the soup cool and refrigerate it overnight. The next day, reheat the soup gently, allowing the flavors to deepen and meld even further.

Serve:

Serve the ribollita hot, drizzled with extra virgin olive oil and sprinkled with grated Parmesan cheese if desired.

Tips for the Perfect Ribollita

Quality Ingredients: Use fresh, high-quality vegetables and good extra virgin olive oil for the best flavor.

Stale Bread: Stale bread is essential for the right texture. If you don’t have stale bread, you can dry fresh bread in a low oven until it’s firm.

Slow Cooking: Allow the soup to simmer gently to ensure the vegetables become tender and the flavors meld together.

Cultural Significance

Cucina Povera: Ribollita is a prime example of “cucina povera,” which emphasizes making the most of simple, inexpensive ingredients.

Seasonal Dish: This dish is often enjoyed in the fall and winter when hearty, warming meals are most appreciated.

Historical Roots: Ribollita has historical roots in Tuscan cuisine, traditionally made by reheating leftover vegetable soup and adding stale bread to create a filling meal.

Conclusion

La Ribollita alla Fiorentina is a comforting and flavorful dish that captures the essence of Tuscan cuisine. Its combination of hearty vegetables, beans, and bread makes it a satisfying meal that is both nutritious and delicious. Whether enjoyed fresh or reboiled the next day, this traditional soup is sure to warm your heart and satisfy your taste buds. Buon appetito!