Dish

Ribollita

To make Ribollita, stale bread is soaked in broth and then cooked with beans, onions, carrots, celery, and kale. The soup is flavored with garlic, rosemary, and thyme. Ribollita is typically served with a drizzle of olive oil and a sprinkle of Parmesan cheese.

European cuisine› Mediterranean cuisine› Italian cuisine

Soup› Vegetable Soup

Origins and history

Ribollita has been a staple in Tuscan cuisine for centuries. It was originally a peasant dish that was made with leftover bread and vegetables. Today, it is a beloved regional dish that is enjoyed by people of all ages.

Dietary considerations

Ribollita is suitable for vegetarians and can be made vegan by omitting the Parmesan cheese. It is also gluten-free if made with gluten-free bread.

Variations

There are many variations of Ribollita, but the most common is the one made with bread and beans. Some people also add potatoes, zucchini, and other vegetables to the soup. Some versions of the soup also include meat or sausage.

Presentation and garnishing

Ribollita is typically served in a bowl with a drizzle of olive oil and a sprinkle of Parmesan cheese on top. Garnish with fresh rosemary or thyme if desired.

Tips & Tricks

To make the soup even heartier, add more vegetables such as potatoes, zucchini, and bell peppers. Leftover Ribollita can be frozen and reheated later.

Side-dishes

Ribollita is typically served with a drizzle of olive oil and a sprinkle of Parmesan cheese. It can also be served with a side salad or a slice of crusty bread.

Drink pairings

Ribollita pairs well with red wine, especially a Chianti or Sangiovese. It can also be served with a glass of white wine, such as a Pinot Grigio or Sauvignon Blanc.