Ribollita

Why this dish matters

Ribollita belongs to the logic of cucina povera: food built around season, economy and transformation rather than excess. The name refers to “reboiled” soup — a dish whose character deepens after resting.

Preparation

1. Soften onion, carrot and celery gently in olive oil.
2. Add tomatoes, beans and enough cooking liquid to build the soup base.
3. Add cavolo nero and simmer until completely tender.
4. Layer or combine with stale bread and allow it to absorb the broth.
5. Rest, then reheat slowly. Finish with raw Tuscan olive oil and black pepper.

Nutrition

Nutrition will be calculated from verified ingredient data in the database and recalculated when servings change.