Ribollita is a traditional first course of Tuscan cuisine 🙂
It is a dish from the humble cuisine of ancient rural origins where nothing was wasted: in fact, it is prepared with leftover stale bread and vegetables.
The term “ribollita” means reboiled, that is, to boil again a soup prepared previously to make it even more flavorful and tasty.
It is a nutritious and complete first course that is still cooked today in different variations depending on local and family traditions.
Yesterday I bought some black cabbage and so this morning I prepared the ribollita for today’s lunch 😀
In addition to black cabbage, savoy cabbage, chard, beans, and it is enriched with potatoes and peeled tomatoes.
It is a soup to lick your lips 😉
P.S.: Also try the:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 525.18 (Kcal)
- Carbohydrates 96.07 (g) of which sugars 10.14 (g)
- Proteins 25.50 (g)
- Fat 7.07 (g) of which saturated 1.25 (g)of which unsaturated 1.39 (g)
- Fibers 20.07 (g)
- Sodium 463.71 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Ribollita
- 10.5 oz black cabbage
- 7 oz savoy cabbage
- 7 oz chard
- 10.5 oz white beans (cannellini) (dry)
- 2 potatoes
- 7 oz peeled tomatoes
- 7 oz stale bread
- 1 clove garlic
- 1 carrot
- 1 onion
- 1 stalk celery
- to taste extra virgin olive oil
- to taste thyme
- to taste salt
- to taste pepper
Tools
- 1 Bowl
- 1 Pot
- 1 Knife
- 1 Chopper
- 1 Ladle
Steps for Ribollita
Soak the beans in cold water overnight.
Rinse them under tap water and pour them into a pot filled with unsalted water and cook them for about an hour.
Cut the carrot, celery, and potatoes into chunks. Chop the garlic with the onion.
Remove the woody base of the black cabbage leaves and cut it into strips. Also cut the savoy cabbage and chard into strips.
When the beans are cooked, take half and set them aside, while the other half blend them.
In a pot, pour a drizzle of oil and add the chopped garlic and onion and the celery with the chopped carrot. Scent with thyme and let it fry for about 10 minutes.
Add the potatoes and the chopped leafy vegetables.
Pour salt and pepper to taste.
After a few minutes, pour in the peeled tomatoes and the blended beans.
If necessary, add more water to cover all the vegetables.
Cook for about an hour over medium-low heat. Add the beans set aside.
Cut the stale bread into slices and immerse them in the pot with the help of a ladle.
Turn off the heat and cover with a lid, letting it cool at room temperature.
Refrigerate for 2 hours or better yet overnight.
Put the soup back on the heat, bring to a boil adding water if necessary.
Turn off, pour a drizzle of raw oil, and serve.
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