There ribollita it is one of the most famous bread and vegetable soups of the peasant tradition Tuscany. Based on black cabbage, beans and winter vegetables, it is a tasty dish that we present here in version simplified.
Ingrediants
- 200 g of black cabbage
- 150 g of savoy cabbage
- 500 g of boiled cannellini beans
- 1 onion
- 2 carrots
- 200 g of potatoes
- fresh sage
- 1 tablespoon of tomato paste
- extra virgin olive oil
- salt
- pepper
- Sliced stale Tuscan bread
There ribollita was born as a poor dish of peasant origin, a recipe of the Tuscan tradition.
It’s about a soup of stale bread and winter vegetables, totally vegetarian, whose absolute protagonists are the black cabbage and cannellini beans. Cabbage, carrots and potatoes complete the dish. A couple of hours of cooking and the patient waiting for the necessary rest are rewarded by the incomparable flavor of simple and genuine dishes.
This version is called simple ribollita because we use already boiled cannellini beans, reducing the soaking time of one night and reboiling it after a few hours instead of the following day.
There are many soup recipes that include stale bread among the ingredients, warm and soft, they are ideal for home dinners on colder evenings. If you want to pamper yourself a little, try the black bread soup, the drier and richer Savoy cabbage soup, and for a maritime flavor the Viareggio Pancotto.
OTHER TASTY RECIPES: Black Cabbage Soup, Onion Soup, Dried Broad Bean Soup
How to prepare: Simple Ribollita
- Execution
- average
- Preparation time
- 20 min
- Cooking time
-
1h and 30 min – 2h
- Rest time
-
4h – 5h
- Portions
-
4
How to prepare: Simple Ribollita
Begin the preparation of the simple ribollita from the mixed sauce. In a large saucepan, sauté the finely chopped onion in oil. When it becomes transparent, add the peeled and diced potatoes and carrots. Let it flavor briefly.
Clean the black cabbage, eliminating the harder central ribs, and the savoy cabbage. Wash the leaves and cut them into not too thin strips. Add them to the sauté, together with the sage and tomato paste, and cover completely with water. Salt, pepper and bring to a boil. Lower the heat and continue cooking for about 1 hour. After this time, add half of the beans passed through a vegetable mill.
Continue cooking for another 20-30 minutes. Towards the end also add the remaining beans. Season with salt and pepper, if necessary, and season with more oil. Place a couple of slices of bread on the bottom of an earthenware saucepan.
Cover with a few ladles of soup and continue alternating the layers. Let it rest for a few hours, possibly for at least 4 or 5. Before serving, heat the ribollita very well, stirring often and add more oil if necessary.
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