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ribollita-toscana

Tuscan Ribollita: a traditional recipe

Olio Farchioni
One of the most popular traditional dishes.
5 from 4 votes
Prep Time 1 hr
Cook Time 4 hrs
Total Time 5 hrs
Course Main Course
Cuisine Italian
Servings 4 Servings
Calories 120 kcal

Equipment

  • Earthenware pot or saucepan
  • Blender

Ingredients
  

  • 400 g Dried cannellini beans (or 750 g canned beans)
  • 300 g Stale Tuscan bread
  • 1 bunch Black cabbage
  • 1/4 Savoy cabbage
  • 1 bunch Swiss chard
  • 2 Potatoes (small)
  • 3 Peeled tomatoes
  • 1 Onion (large)
  • 2 Carrots
  • 1 stalk Celery
  • to taste Fresh rosemary
  • to taste Fresh thyme
  • 2 l Vegetable broth (or hot water)
  • to taste Extra-virgin olive oil
  • to taste Salt
  • to taste Pepper (optional)

Instructions
 

  • Soak the beans 12 hours before starting the preparation (if using canned beans, there will be no need to soak them, just drain the water inside).
  • Drain the beans and boil them (45 to 60 minutes, depending on the kind of beans you are using) with water and rosemary.
  • Drain them and set the cooking water aside.
  • Blend half of the beans with a food processor.
  • Set aside both the bean puree and the whole beans.
  • If you wish, prepare a vegetable broth to add to the bean water.
  • Finely mince the carrots, celery and onion then sauté the mix in a saucepan for about 1 minute with 3-4 tablespoons of oil.
  • Add diced potatoes and fresh thyme.
  • Let everything brown for 1 minute, add tomatoes and let it brown for 1 more minute.
  • Add black cabbage, chard, and savoy cabbage after cutting them in pieces.
  • Add the bean water and let everything simmer for 2 hours on low heat.
  • If needed, add the remaining hot bean water or hot vegetable broth.
  • After 2 hours, the soup will be ready.
  • Add the bean puree and leave on low heat for about 30 minutes.
  • Add the whole beans.
  • Dilute again with hot vegetable broth or bean water.
  • Leave over low heat for another 30 minutes.
  • Season with salt to taste.
  • Take an earthenware pot or a saucepan.
  • Lay stale bread on the bottom and cover with a few ladles of soup.
  • Keep adding one layer of stale bread and one layer of soup until the whole pot is full.
  • Seal with foil and let the ribollita stand for at least 3 hours.
  • Add more broth and some EVO oil.
  • Cook for about 15 to 20 minutes over low heat.
  • If necessary add salt and pepper.
  • Serve hot, after sprinkling with more EVO oil.

Nutrition

Calories: 120kcal