Ribollita is a rustic, hearty soup originating from Tuscany, made with white beans, peeled tomatoes, cavolo nero, Tuscan bread and a variety of vegetables. The word ribollita literally means 're-boiled', because traditionally it is prepared by reheating the leftovers of the soup from the previous day. This dish is perfect for the colder months when you want warm, nourishing comfort food.
Boil the beans (if not soaked first, it takes 2-3 hours; important: cook in barely boiling water and not too much, with 2 cloves of garlic, a sprig of sage and a 'c' (half a turn, Tuscan style) of olive oil, salt).
Meanwhile clean the cavolo nero and trim it, removing the hard central ribs.
Cut the leaves into pieces together with the cavolo verzotto; slice the zucchini.
Blend together 3 cloves of garlic, half an onion, 4-5 sage leaves, the leaves from a sprig of rosemary, 3 chilies, 2 vegetable and/or mushroom stock cubes and a little water. Make a mince with the onion and the fresh aromatics and put it in a large pot to sauté with plenty of oil after adding for one minute the vegetables from point b (the bottom of the pot must be well covered — strictly with extra-virgin olive oil; do not use seed oil!). Cook for 3 minutes over high heat, almost letting it stick.
Add the cabbages
Large pot
Knife
Cutting board
Frying pan
Store in the refrigerator in an airtight container for up to 3 days.
Ribollita is a typical dish of Tuscan cuisine.
Italy, Toscana
| Energy (kcal) | 80.83 |
| Carbohydrates (g) | 5.53 |
| of which Sugars (g) | 1.74 |
| Fat (g) | 2.25 |
| of which Saturates (g) | 0.71 |
| Protein (g) | 8.45 |
| Fiber (g) | 2.83 |
| Sale (g) | 0.72 |
