Ribollita is a rustic and hearty soup originating from Tuscany, made with white beans, peeled tomatoes, black cabbage, Tuscan bread, and a variety of vegetables. The word ribollita literally means 're-boiled', because it is traditionally made by reheating the leftovers of the previous day's soup. This dish is perfect for the colder months when you're looking for a warm and nourishing comfort food.
Boil the beans (if not soaked, it takes 2-3 hours, important in barely boiling water and not too much with 2 cloves of garlic, a sprig of sage, and a 'c' (half a Tuscan turn) of olive oil, salt
Meanwhile, clean the black cabbage and trim it by removing the hard central ribs
cut the leaves into pieces along with the savoy cabbage, slice the zucchini
Blend together 3 cloves of garlic, half an onion, 4-5 sage leaves, the leaves of a sprig of rosemary, 3 chili peppers, 2 vegetable and/or mushroom bouillon cubes, and a bit of water. Make a mixture with the onion and fresh herbs and place it in a large pot to sauté with plenty of oil after adding the vegetables from point b for a minute (the bottom of the pot must be well covered, strictly with extra virgin olive oil, woe to you if you use seed oil!) cook for 3 minutes over high heat, almost sticking
Add the cabbages
Casserole
Knife
Cutting Board
Pan
Store in the refrigerator in an airtight container for up to 3 days.
Ribollita is a typical dish of Tuscan cuisine.
Italia, Toscana
| Energy (kcal) | 106.53 |
| Carbohydrates (g) | 21.13 |
| of which Sugars (g) | 2.25 |
| Fat (g) | 0.34 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 4.21 |
| Fiber (g) | 3.79 |
| Sale (g) | 0.16 |
