Typical Tuscan Ribollita from the region, uses leftover vegetables and cooks them again with stale bread. A truly traditional Tuscan recipe.
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 45 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Tuscan Ribollita Ingredients
- 6 leaves Kale
- 1 Savoy cabbage
- 1 Leek
- 5 Potatoes
- 5 Carrots
- 3.5 oz Borlotti beans
- 3.5 oz Cannellini beans
- 4 leaves Chard
- 1 Tomato
- 2 tbsp Tomato puree
Tools
- 1 Pot
Preparation of Tuscan Ribollita
Let’s see how to prepare the Tuscan Ribollita.
If you have leftover vegetable broth, use both the broth and the vegetables, otherwise prepare the broth. Clean all vegetables, wash them well, then cut them into small pieces…put everything in a pot, add the whole tomato, then fill the pot with water, salt, and cook for about 2 hours, from when it starts to boil. In the meantime, toast some slices of homemade bread, once toasted rub a clove of garlic over them, consider at least 2 slices per person.
Place the bread in a bowl and cover with the broth and vegetables… Let it sit until the bread is nice and soft. At this point, pour it into a pan and cook again, adding 1/2 tablespoons of tomato puree or some tomato paste. When it’s dry, it’s ready.
Notes
As for the vegetable velouté, I use a sprig of wild fennel. In my opinion, it adds that extra touch, making even a simple soup more flavorful. When it’s ready, serve with a drizzle of extra virgin olive oil, with croutons and toasted bread slices.
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