Ribollita
First CoursesTuscanyChiantishireGreve in Chianti
The iconic Tuscan bread-and-vegetable soup from the Chianti hills: humble ingredients, reboiled to perfection. (Test content)
Nutrition per 100 g
- Calories
- 180 kcal
- Protein
- 7 g
- Fat
- 5 g
- Sugar
- 3 g
Ingredients
- 300 g Stale Bread — unsalted Tuscan bread
- 400 g Cannellini Beans — cooked
- 300 g Tuscan Kale
- 1 Onion
- 2 Carrot
- 2 stalks Celery
- plenty Extra Virgin Olive Oil
Method
Vegetable base
Sauté onion, carrot and celery in olive oil, then add the kale and half the beans with their water.
Add bread and simmer
Blend the remaining beans, add them with the stale bread in pieces and simmer for an hour.
Reboil
Rest overnight, then reboil before serving — that is what gives the dish its name. Finish with raw olive oil.
Tips
Day-old ribollita is the real one: the resting is not optional.