“The Florentine ribollita, the queen of Tuscan cuisine!
A humble and tasty dish, made with simple ingredients but rich in flavor and tradition.
A soup of stale bread and vegetables, cooked slowly to enhance the aromas 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 bit of this magic into your kitchen and savor the authenticity of this Tuscan dish. Enjoy, friends! “
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Slow Fire
- Cuisine: Italian
- Seasonality: Winter
Florentine Ribollita Ingredients
- 7 oz carrots
- 1 onion (about 5 oz)
- 10.5 oz black cabbage
- 7 oz celery
- 7 oz potatoes
- 10.5 oz white beans (cannellini) (already cooked)
- 2 tbsps tomato paste
- 10.5 oz stale bread
- salt
- pepper
- thyme
Florentine Ribollita Tools
- Pans
- Casseroles
Florentine Ribollita Steps
The Florentine version of ribollita is one of the most authentic and traditional! It’s a recovery recipe: in fact, for the vegetables you can use any you have in the fridge (zucchini, cabbage, savoy, peas, etc.).
For this recipe, use dried cannellini beans that need to be soaked in water the night before. If you don’t have time, you can also use canned ones.
Drain the beans and place them in a pot covered with water and some sage leaves. Let them cook for about 1.5 hours on low heat, a must. Once cooked, drain them, keeping the cooking water.
Remove the central woody base from the black cabbage leaves, then cut them into strips.
In a very large pot pour the beans’ cooking water, a drizzle of oil and add the diced vegetables and finally the black cabbage. Add the tomato paste and fresh thyme, a pinch of salt and pepper. Start cooking this minestrone.
If needed, add more water to cover all the vegetables. Let it cook on low heat for 45 minutes.
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Meanwhile, thinly slice the stale bread. In another pot place a layer of bread slices, cover with the soup, continue like this until both the slices and the soup are finished.
Cover with a lid and let it cool at room temperature, then place it in the refrigerator overnight.
The next day, pour a drizzle of oil into a pan, pour the soup inside and let it cook, re-boil again. When the bread has disintegrated, the ribollita is ready to be served with a drizzle of extra virgin olive oil on top. Enjoy.
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