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Ribollita Recipe – The GialloZafferano Recipe

We all know ribollita as the recovery dish par excellence of the Tuscan culinary tradition. The origins of this dish date back to the Middle Ages when nobles used to consume their dishes in bread called “mense”. Once lunch was finished, the leftover bread was given to the servants, who, to feed themselves, combined it with their poor vegetables and boiled it, obtaining a substantial and tasty soup, a true ancestor of ribollita! Even today this preparation is part of home cooking, known and appreciated in different variations in the same region which express family traditions or local customs. With the ribollita recipe we tell you our little secrets to best enjoy this comfort food from times gone by!
Also discover these recipes with black cabbage:
Ribollita (Tuscan soup)

To prepare the ribollita, start by cooking the cannellini beans, first soak them in a bowl full of water for at least a whole night, even better if for 24 hours 1. After this time, heat the olive oil with the garlic clove and the rosemary sprig in a large pan with a high edge. 2then add the beans drained from the soaking water 3,

cover with water 4 and cook for 1 hour over medium-low heat with the lid on 5. At the end of cooking, add pepper and salt (it is better to add salt at the end otherwise it would harden the legumes if added too early). Remove the rosemary sprig, remove a part of the beans 6 and keep them aside because they will have to be added whole at the end.

Blend everything with an immersion blender to obtain a broth with which you will cook the soup 7. Now take care of the sauté: peel the onion and chop it finely 8wash the celery and also chop it finely 9

finally, peel the carrot and cut it into small cubes 10 In a pan, heat 25 g of olive oil and fry the chopped onion, celery and carrots over a moderate heat. 11. While the sauce is drying, peel the potato and cut it into cubes 12

Also add the diced potatoes to the sauce and continue cooking 13while the potato is cooking, pour the peeled tomatoes into a bowl and mash them with a fork 14add them to the vegetables in the pan 15

While cooking continues, focus on the leafy vegetables: divide the cabbage in half, remove the toughest internal rib 16and then cut it into julienne strips 17Wash and coarsely cut the beets 18

and lastly wash and cut the black cabbage leaves 19. Add the cabbage and the chard 20 and the cabbage 21 to the soup

now pour in the bean broth that you blended 22mix, cover with the lid 23 and bring to the boil. When the soup boils, remove the lid and cook for another 45 minutes, stirring occasionally. When the soup is ready, season with salt and pepper, add the whole beans that you kept aside 24mix and turn off the heat.

Cut the stale bread into coarse slices, place a few slices on the bottom of a bowl or tureen, cover with a couple of ladles of soup 25then place another layer of bread and cover with more soup, continue alternating the layers until you run out of ingredients 26. Let cool to room temperature and then place in the refrigerator covered with cling film 27 for at least 2 hours.

After this time, add the ribollita again, the bread will have absorbed the soup and the ribollita will have a semi-solid appearance 28pour it into a pan, bring it to the boil, flavor it with chilli pepper 29 and thyme leaves. Your ribollita is ready to be enjoyed with a drizzle of raw oil 30!