Ribollita is a perfect mix to face the cold season and it is considered one of the most popular winter dishes in Tuscany. It contains different kinds of cabbage, beans, onions and carrots. It’s a typical winter dish also because the main ingredient (Tuscan kale or black cabbage) is a vegetable that grows at this time of year. This very simple peasant soup substitutes meat with bread, and in Tuscany it is also known as minestra di pane (bread soup/stew).
It’s commonly called ribollita (re-boiled soup) because it used to be eaten the day after it was made, warmed up in a pot with extra-virgin olive oil and then boiled again.
Here is the Ribollita recipe:
Ingredients - Extra-virgin olive oil - 1 onion - Tuscan kale (cavolo nero) (2 plants) - ¼ head cabbage (cavolo cappuccio) or a very small one - ¼ Savoy cabbage (cavolo verza) - 2 carrots - 180 g of white beans - 400 g of peeled tomatoes - 1 large potato - Unsalted bread - Salt - Pepper
Preparation Soak the beans overnight. In the morning, cook the beans, but leave them a little uncooked. Chop the onion finely and in a pan, sauté it in a little extra-virgin olive oil. Mix the carrots and the potatoes, cut into small pieces. Add tomatoes, chopped cabbages, beans with their water and season everything with salt and pepper. Cook the soup until the vegetables are tender. Take a couple of ladles of soup and puree them using a hand blender. Combine the pureed soup with the rest of the ribollita soup. Place a couple of slices of bread in a dish, pour the boiling soup on top and …enjoy your Tuscan ribollita with a glass of red wine.