Ribollita Toscana

Time that Nourishes the Soul

There is a delicate art in making Ribollita, the noblest of Tuscan peasant dishes. An art that requires time, patience, and the respect of a precise sequence, like an ancient symphony: first the cannellini beans, then the vegetables, the stale Tuscan bread, and finally the rest, allowing each ingredient to find its place so that flavors become memories. A dish that tells stories of families gathered around the fireplace, of wise hands transforming the simplest ingredients into something extraordinary. Today, as in the past, you are not just serving soup you are bringing a piece of Tuscany’s soul to the table.

Preparation time

30 minutes

Recipe for

4 people

PREPARATION:

  1. Boil the cannellini beans with a sprig of rosemary, then blend half of them into a soft purée.
  2. In a large pot, gently sauté the onion, carrots, and celery in generous extra virgin olive oil.
  3. Add the diced potatoes, crushed peeled tomatoes, and finely sliced cabbage. Let it cook for about 15 minutes, stirring occasionally.
  4. Stir in the black kale, the bean purée, and the whole beans. Cover with hot water and let it simmer over low heat for at least an hour, allowing every ingredient to release its full essence.
  5. Turn off the heat and immerse the stale bread into the broth, stirring gently. Once lukewarm, the soup must rest in the fridge for at least two hours.
  6. Bring the Ribollita back to the stove and let it reboil for a few minutes. Only then will it be perfect: rich, velvety, fragrant. Serve it with a drizzle of Tenuta della Sgrilla organic extra virgin olive oil. Slowly, with care.
  7. Buon appetito!

INGREDIENTS:

  • 250 gr (9 oz) cannellini beans
  • 300 gr (10.5 oz) black kale
  • 200 gr (7 oz) savoy cabbage
  • 2 potatoes
  • 2 carrots
  • 1 onion
  • 1 celery stalk
  • 2 peeled tomatoes
  • 4 slices of stale Tuscan bread
  • Organic extra virgin olive oil, salt, pepper and rosemary