“The Florentine ribollita, queen of Tuscan cuisine!
A humble and tasty dish, made with simple ingredients but full of flavor and tradition.
A soup of stale bread and vegetables, slowly cooked to enhance the scents and flavors of the land.
Ribollita is a dish that tells the story of Tuscany, a land of farmers and simplicity, where food is an expression of love and sharing. With this recipe you can bring a little of that magic into your kitchen and savor the authenticity of this Tuscan dish. Enjoy your meal, friends! “
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 50 Minutes
- Portions: 4
- Cooking methods: Simmer / Low heat
- Cuisine: Italian
- Seasonality: Winter
Ribollita Fiorentina Ingredients
- 7 oz carrots ((about 2 cups chopped))
- 1 onion (about 5 oz (150 g))
- 11 oz black cabbage (cavolo nero / Tuscan kale)
- 7 oz celery ((about 5 stalks))
- 7 oz potatoes ((about 1 medium potato))
- 11 oz white beans (cannellini) (already cooked (about 1 2/3 cups))
- 2 tbsp tomato paste
- 11 oz stale bread ((about 3 cups cubed))
- salt
- pepper
- thyme
Ribollita Fiorentina Tools
- Pans
- Cocotte
Ribollita Fiorentina Steps
The Florentine version of the ribollita is one of the most authentic and traditional! It is a thrifty recipe: in fact, for the vegetables you can use whatever you have in the fridge (zucchini, cabbage, savoy cabbage, peas, etc.).
For this recipe use dried cannellini beans that should be soaked in water the night before. If you don’t have time, you can also use canned ones.
Drain the beans and put them in a pot covered with water and a few sage leaves. Let them cook for about 1 hour and a half over low heat, please. Once cooked, drain them keeping the cooking water.
Remove the central tough rib from the cavolo nero leaves, then slice them into strips.
In a very large pot pour the bean cooking water, a drizzle of oil and add the vegetables cut into cubes and finally the cavolo nero. Also add the tomato paste and fresh thyme, a pinch of salt and pepper. Start cooking this vegetable soup.
If needed, add more water to cover all the vegetables. Let it simmer over low heat for 45 minutes.
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Meanwhile, slice the stale bread thinly. In another pot place a layer of bread slices, cover with the soup, continue like this until you finish both the slices and the soup.
Cover with a lid and let cool to room temperature, then refrigerate overnight.
The next day, pour a drizzle of oil into a pan, add the soup and let it cook, bringing it to a boil again. When the bread has broken down, the ribollita is ready to be served with a drizzle of extra virgin olive oil on top. Enjoy your meal.
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