Ribollita is one of Tuscany’s famous dishes. It’s part of “Cucina Povera” (typical cuisine of poor people) because it doesn’t contain any meat. Ribollita means re-boiled. It was made of vegetable soup of the day before that being “re-boiled” with stale bread in the day after.
The source of it unique taste is KALE. The dosage or the presence of other veggies may change in different parts of Tuscany from Florence to San Gimignano BUT the Kale is always there. So make sure you have this essential ingredient when you wanna cook Ribollita! 😉
You need to be very patients on this recipe coz it takes up to 3 hours! but believe me it worth all the effort!
Ingredients | Servings: 4-5
for this recipe better to use a cast iron pot. If you don’t have it, use a thick bottom layer pot.
Stir them a bit on medium heat
Stir all the ingredients on medium heat for 15 mins
Remember to stir occasionally each 10 mins to avoid crust on the bottom of the pot. If the Ribollita results too dense, add a hot water to it.
In the meanwhile, let’s make the aromatic oil to add to our Ribollita later
Back to our Ribollita:
At this point, I noticed my pot was too small to contain more ingredients! and yet we need to add BREAD, so I changed my pot to a bigger one 🙂
If the Ribollita is so dense you may add a bit of water so the pieces of bread will soak better! (I did)
After 30mins turn on the heat and bring to boil the Ribollita! we are RE-BOILing (which is the meaning of Ribollita in Italian) our soup. Let it simmer for 10 mins.
Now you need to be patient and wait another 30mins. So Ribollita rests, and aromatic oils have time to be absorbed.
A rich dish for autumn and winter, delicious way of eating loads of veggies!!
Enjoy and Buon Appetito 😉