Ribollita
Ribollita is the quintessential Tuscan peasant soup: vegetables, cannellini beans, and unsalted Tuscan bread cooked and then "reboiled" the next day, when the flavors have melded together. A humble dish that has become a symbol of Tuscan cuisine worldwide.
Cavolo nero (Tuscan kale) is the ingredient that makes it unmistakable.
Preparation
- 1
Soak the beans for 12 hours. Cook them in water for 1 hour. Blend half of them.
- 2
Sauté the onion, carrot, and celery in oil. Add garlic and tomatoes.
- 3
Add the cavolo nero, savoy cabbage, and bean broth. Cook for 1 hour.
- 4
Add the beans (whole and blended) and the bread broken into pieces.
- 5
Cook for 30 minutes, stirring. The soup should be thick.
- 6
The next day, "reboil": reheat the soup in a pan with oil until a light crust forms on top.
- 7
Serve with abundant raw oil and pepper.
Chef's Tips
Ribollita is BETTER the next day: prepare it in advance. Unsalted Tuscan bread is essential. The raw oil should be abundant and Tuscan.