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Italian·Italy·Soups
Ribollita
Tuscan bread soup packed with vegetables and beans.
80 min total (prep 20 · cook 60)· Serves 4· Intermediate·New
Ribollita is a traditional Tuscan soup that originated as a way to use up leftover vegetables and stale bread. It's hearty and comforting, ideal for cold days.
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Method
- 1Sauté onion, carrot, and celery in olive oil until soft.
- 2Add tomatoes, beans, and kale; simmer for 45 minutes.
- 3Prepare slices of bread; place in soup bowls.
- 4Pour soup over bread, let it soak; serve warm.
Chef's tips
- Use stale bread for authenticity.
- Drizzle with olive oil before serving.
The story
Ribollita is a traditional Tuscan soup that originated as a way to use up leftover vegetables and stale bread. It's hearty and comforting, ideal for cold days.
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