Ribollita
We all know ribollita as the quintessential “cucina di recupero” (leftover dish) of Tuscan tradition. Its origins date back to the Middle Ages, when nobles would eat their meals on large bread loaves known as mense. After the meal, the leftover bread was given to the servants, who combined it with their humble vegetables and boiled it, creating a hearty and flavorful soup—the true ancestor of today’s ribollita!
Still today, this recipe is part of Tuscan home cooking, prepared and loved in many regional variations that reflect local traditions or family customs. Here we share our little secrets to enjoy one of the most comforting dishes of all time, and one of the tastiest recipes made with Tuscan black kale (cavolo nero). Wait for the first chilly days, then take your time to prepare ribollita or other heartwarming Tuscan soups such as farinata di cavolo nero e borlotti or an easy pasta with kale.
Ingredients for 6 servings
For the beans
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350 g dried cannellini beans
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20 g extra virgin olive oil
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1 garlic clove
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1 sprig rosemary
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2 L water
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Salt, black pepper
For the soup
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250 g Savoy cabbage
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300 g Tuscan black kale (cavolo nero)
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300 g Swiss chard
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220 g stale bread
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25 g extra virgin olive oil
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180 g peeled tomatoes
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1 potato
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80 g onion
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80 g carrot
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100 g celery
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Salt, black pepper
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Dried chili pepper
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Fresh thyme
Method
Prepare the beans:
Soak the cannellini beans in a bowl of water overnight (or ideally 24 hours). Drain and place them in a large pot with olive oil, garlic, and rosemary. Cover with water and cook over medium-low heat for about 1 hour with the lid on. Season with salt and pepper only at the end (adding salt too early can toughen the beans). Remove the rosemary. Reserve a portion of the beans to add whole later, and purée the rest with an immersion blender to create a smooth broth.
Prepare the base:
Finely chop the onion and celery. Dice the carrot and potato. In a large pot, heat the olive oil and sauté onion, celery, and carrot over medium heat until softened. Add the diced potato. Crush the peeled tomatoes with a fork and add them to the pot.
Prepare the greens:
Thinly slice the Savoy cabbage, and roughly chop the chard and black kale. Add all the greens to the pot, then pour in the puréed bean broth. Stir well, cover, and bring to a boil. Once boiling, remove the lid and simmer for 45 minutes, stirring occasionally. Adjust seasoning, then add the reserved whole beans. Remove from heat.
Assemble the ribollita:
Cut the stale bread into thick slices. In a large bowl or tureen, layer slices of bread with ladlefuls of soup, alternating until all ingredients are used. Let cool to room temperature, then refrigerate, covered, for at least 2 hours.
The “ribollita”:
When ready to serve, transfer the ribollita to a pot and bring it back to a boil. Season with chili and fresh thyme. Serve drizzled with raw extra virgin olive oil.
CANDEGLI ROSSO
Obtained from a meticulous selection of Sangiovese grapes with a small percentage of Cabernet Sauvignon, cultivated in the territory of Impruneta and aged in terracotta amphorae. This wine is a tribute to our land and to the traditions that have always inspired our project, with the desire to revive, in a modern key, ancient winemaking techniques already used during the Etruscan civilization.
TASTING NOTES
The color is a bright ruby red. On the nose, it offers a complex and varied bouquet of ripe red fruits, enriched by balsamic sensations and distinctive mineral-earthy nuances imparted by the terracotta amphora aging. The tannins are elegant and fully integrated into a well-balanced medium-bodied structure, leading to a savory and flavorful finish.