Ribollita Soup Recipe from Tuscany

Ribollita Soup Recipe from Tuscany

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After days of pasta and gelato in Florence, we were both in need of some comfort food and vegetables(!), so were pleasantly surprised to find the Tuscan soup called ‘Ribolitta’ in the nearby town of San Gimignano at the Bar Combattenti Gelateria, which can be made in various ways, but is often a vegetable/ bean soup that has been re-boiled (ribolitta) the next day with Tuscan bread to thicken it and make it more filling.  Unfortunately, we were not able to get this exact recipe from the image, but here is a basic recipe for ribolitta soup.

Ingredients

  • 2-3 celery stalks, chopped
  • 2 carrots, chopped
  • 1-2 cloves garlic, chopped
  • 1 cup fresh basil leaves
  • 2 onions, diced
  • 1/4 Lbs pancetta, chopped
  • 1 15 oz can cannelloni beans
  • 1/2 Cup freshly grated parmesan or pecorino, more for serving
  • 4 cups savoy cabbage, coarsely chopped
  • 4 cups beet greens, Swiss chard or kale, coarsely chopped
  • 4 cups Tuscan bread (similar to a sour dough), crusts removed and bread cubed
  • 6 cups chicken stock (*or you could use water in a pinch, according to the maker of the soup in this image)
  • 1 28 oz can whole peeled tomatoes
  • 1/4 cup olive oil, plus more for serving]

Directions

  1. Saute onions and pancetta in olive oil for 8-10 minutes over medium high heat until onions begin to soften and start to become translucent.
  2. Add celery, carrots, onions, garlic and cook for another 8-10 minutes until veggies begin to soften.
  3. Add green and cabbage and basil and stir.
  4. Add tomatoes and cook for another 8-10 minutes.
  5. Add beans and chicken stock or water, bring to a boil and then reduce heat and simmer for another 20 minutes.
  6. Add bread, stir and cook for another 10 minutes.
  7. If desired, blend part of the soup until smooth, leaving the rest of the soup chunky and rustic.
  8. Add cheese to soup and stir.
  9. Serve with more grated cheeseand a drizzle of olive oil, if desired.
  10. For a fun treat, garnish with thinly sliced red onion.
  11. The traditional way to make this soup is to re-boil it on day 2 and then add the bread, stirring well to incorporate.  The soup can sit for a while before serving.

The walls are high in the city and if you are lucky you may find a spot in the sun.DSC01983Banana and chocolate crepes for dessert . . .DSC01981 Through Tuscany you will find panforte which is a traditional dessert from Siena and sold through out the neighboring cities.DSC01986If you order a ‘cafe’ in Italy, you will be served an espresso.  We opted for the cappuccino for the drive ahead. DSC01970 One of the old wine shops in the city walls.DSC01984

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