Ribollita: Rèchauffè of Bread and Vegetable Soup

Ribollita: Rèchauffè of Bread and Vegetable Soup

Today, our mamma Graziella has served us very good Ribollita and my guests had lunch with Ribollita and a good glass of wine Il Cavaliere 2004.
Pierluigi recommend the good match that is Ribollita and Il Cavaliere 2004

What a lot of things the famous (though rather poorly imitated) Ribollita brings to mind! Few nowdays know hot to cook it properly, because it requires a lot of love and time and, of course, simple and genuine ingredients.




  • 1 Fairly Large Red-Skinned Onion

  • 2 Carrots

  • 1 Stick of Celery

  • 4 Potatoes

  • 10 Zucchini

  • 300g Dried Beans

  •  Bunch of Swiss Chard

  •  Savoy Cabbage

  • Bunch of Tuscan "Black" Cabbage or

  • Kale

  • Tomato Purèe

  • 2 Days Stale, Tuscan, White Bread

  • Difficulty: medium

  • Time: 1-1/2h



Soak the dried beans and cook over a slow flame. In a pan, gently fry the onion, sliced. Add the other vegetables, diced, with the exception of the cabbage, kale and beans which are added at a later point.

When the vegetables have sweated out their juice, cover with hot water and then add all the cabbage and kale, shredded. Cover and simmer for an hour over medium heat. Add the cooked beans (some of them whole and some pourèed), salt and pepper.

Leave to simmer for another 20 minutes, stirring frequently because the beans tend to stick to the bottom of the pan. Add two or three tablespoons of tomato purèe.

Slice the Stale bread and, in an earthenware casserole, alternate layers of bread with the soup until the bread is well impregnated. Leave to stand for a day. To serve, remove the desired quantity from the casserole and heat it up or "re-boil" it as the name in Italian suggests.

This package is organized in collaboration with Fly to Wine s.r.l. P.IVA. 01460730524

Questo pacchetto è organizzato in collaborazione con Fly to Wine s.r.l. P.IVA. 01460730524