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Ribollita

Name: Ribollita
Total time: 50 min
Yield: Serves 2
Cuisine: Italy
Ingredients: 4 slices Stale bread; 150g White beans; 3 leaves Cavolo nero; 1 Carrot; 1/2 Onion; 1/2 can Canned tomatoes; 3 tbsp Olive oil; 1 clove Garlic

Soup

⏱ 50 min

👥 Serves 2

Difficulty ⭐

Stale bread simmered with vegetables — a humble, deeply nourishing Tuscan soup.

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📖 The Story Behind This Dish

"Ribollita" means "reboiled," and true to its name, this dish grew from Tuscan peasant cooking: adding stale bread to the previous day's leftover vegetable soup and reheating it the next day. A dish born of resourcefulness that wastes nothing, the bread soaks up the soup for a uniquely thick, satisfying texture. Using cavolo nero (Tuscan black kale) is considered traditional.

🌆 Where it's eaten: On a cold winter night at a Tuscan farmhouse, a dish born from yesterday's leftovers warms the body to its core.

🥕 Ingredients (serves 2)

Stale bread 4 slices
White beans 150g
Cavolo nero 3 leaves
Carrot 1
Onion 1/2
Canned tomatoes 1/2 can
Olive oil 3 tbsp
Garlic 1 clove

👩‍🍳 Instructions

Mince the onion, carrot, and garlic; roughly chop the kale.
Heat olive oil in a pot and slowly sauté the vegetables.
Add the canned tomatoes and about 400ml water; mash half the beans and add them too.
Simmer 20 minutes, then add the remaining beans and kale and simmer 10 more minutes.
Tear the bread into pieces and add, stirring to let it soak up the soup, simmering about 5 minutes.
Finish with a drizzle of olive oil.

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