Tuscan Ribollita typical of the region, using leftover vegetables and cooking them again with stale bread. A truly traditional Tuscan recipe.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 45 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Tuscan Ribollita
- 6 leaves Black kale
- 1 Cabbage
- 1 Leek
- 5 Potatoes
- 5 Carrots
- 3.5 oz Borlotti beans
- 3.5 oz Cannellini beans
- 4 leaves Swiss chard
- 1 Tomato
- 2 tablespoons Tomato purée
Tools
- 1 Pot
Preparation of Tuscan Ribollita
Let’s see how to prepare Tuscan Ribollita.
If you have leftover vegetable broth, use both the broth and the vegetables, otherwise prepare the broth. Clean all the vegetables, wash them well, then chop 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. Meanwhile, toast some slices of homemade bread; once toasted, rub a clove of garlic on them, considering at least 2 slices per
Put the bread in a bowl and cover with the broth and vegetables… Let it rest until the bread is nice and soft. At this point, pour into a pan and cook again, adding 1/2 tablespoons of tomato purée or a bit of tomato paste. When it’s dry, it’s ready.
Notes
Like in the vegetable soup, I use a sprig of wild fennel. In my opinion, it adds that extra touch to make even a simple soup more flavorful. When ready, serve with a drizzle of extra virgin olive oil, some croutons, and slices of toasted bread.
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