Tuscan Ribollita Soup

Ribollita is certainly one of the most popular dishes of the traditional Tuscan cuisine.

Beyond doubt, this very modest dish is of peasant origin. Ribollita word really means – boiled again.

In Tuscany, every province and every city has its own version of this soup.

We offer our version.

Ingredients for Tuscan Ribollita Soup

• Black Tuscan cabbage, kale (if it is not, you can take a Savoy cabbage, broccoli or cauliflower): 250-300 gr.
• Potatoes: 2
• Carrot 2
• Boiled Beans: 200 gr.
• Onion: 1-2
• Stemmed celery: a pair of stems.
• Tomatoes: 2-3
• Tomato puree: 1 cup.
• Olive oil: about 100 ml.
• Salt, pepper and other spices to taste.
• Slices of dried bread.

Recipe for Tuscan Ribollita Soup

1. Chop onions, carrots, and celery finely.
2. Put them all in a pan with a thick bottom, pour some olive oil.
3. Simmer over low heat for 5-6 minutes, stirring occasionally.
4. Then add chopped tomatoes and tomato puree. Simmer for 5 more minutes.
5. Next, add beans and diced potatoes and continue to simmer for a few minutes.
6. Add chopped black cabbage, salt, pepper, spices, pour some water.
7. Simmer the soup until cooked and until the vegetables get soft. Density of soup, adjust to your taste.
8. Serve with slices of dried bread.
9. A little fresh olive oil is often added in a bowl of Ribollita soup.