Ribollita is a zuppa toscana, a traditional Tuscan peasant dish dating back to the Middle Ages.
It was made with stale bread, winter vegetables and beans, then left to rest and re-boiled the next day.
The name literally means “re-boiled”, referring to the second slow cooking that makes the soup thicker and more flavourful.

Ingredients (serves 4)

• 300 g Tuscan black kale (cavolo nero)

• 200 g savoy cabbage

• 2 carrots

• 2 celery sticks

• 1 onion

• 1 potato

• 250 g dried cannellini beans

• 300 g stale Tuscan bread (unsalted) or regular bread

• Extra virgin olive oil

• Vegetable broth, salt, pepper

Preparation

1. Cook the cannellini beans and blend half of them.

2. Make a soffritto with onion, celery and carrot.

3. Add potato, savoy cabbage and black kale.

4. Add the whole beans and the bean purée; cover with broth and simmer for 1 hour.

5. Layer the soup with stale bread and let rest overnight.

6. The next day, re-boil the soup until very thick.
   Serve with extra virgin olive oil and black pepper.

Ribollita is more than a recipe — it is a true expression of traditional Tuscan culture.
It shows how simple, humble ingredients can become an extraordinary dish when cooked with time, patience and respect for tradition.
Warm, nourishing and full of character, Ribollita brings a touch of authentic Italian comfort to the table.

Wine pairing

Ribollita pairs beautifully with a medium-bodied Tuscan red wine.
Ideal options include:

• Chianti Classico (bright acidity, perfect balance)

• Morellino di Scansano (rounder, fruit-forward profile)

• Rosso di Montepulciano (soft tannins, elegant structure)

These wines complement the earthy flavours of the vegetables and beans without overpowering the dish.

Buon appetito!