Ribollita
Tuscany — Mother recipe · en it
A traditional Tuscan soup, ribollita is a hearty winter dish packed with seasonal ingredients.
📷 Xaura — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 30 min prep + 60 min cottura · 6 porzioni · facile
Ingredients
- 1 kg of onion, cubed
- 500 g of pumpkin, cubed
- 500 g of cavolo cappuccino, chopped
- 300 g of Tuscan bread, cubed
- 2 liters of vegetable broth
- 100 g of soy beans
- 50 g of parsley
- salt and pepper to taste
- 100 g of olive oil
Method
- In a large pot, sauté the olive oil with the garlic and onion until they become golden.
- Add the pumpkin and cavolo cappuccino, sauté for a few minutes.
- Pour in the vegetable broth and bring to a boil, then add the soy beans.
- Boil for 20 minutes, add the Tuscan bread and parsley, mix well.
- Blend everything with a misticuccio or mixer, add salt and pepper to taste.
- Let it boil for 10 minutes before serving.
The story
Originating in the 17th century in Tuscany, ribollita was a soup made from leftover bread and kitchen scraps.
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