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The Tuscan ribollita (original recipe)

vegan Recipe, substantial and simple

by Ada Parisi
5 min read
La ribollita toscana, ricetta originale

Today The original recipe for Tuscan ribollita: I'm not Tuscan, But I can say with humility that my great love for Tuscan Ribollita is really long-standing. I tasted it for the first time in Florence when I was 16 years old and that Peasant soup made from beans, vegetables and stale bread It won me over right away. Want to almost creamy texture, Look for bitter and peppery extra virgin so that oil perfumed, Look for the delicious vegetables that I had never seen before: the cabbage. Now I love it so much that I even have a collection of recipes on the BLACK CABBAGE AND ITS PROPERTIES’ BENEFICIAL.

The secrets to a perfect Tuscan ribollita

Is’ just the cabbage (even better if it's curly kale) the main protagonist of the original recipe of the Tuscan ribollita. All other vegetables can vary according to the seasons, but the cabbage should be. And in this regard I recommend you take a look at all my RECIPES WITH BLACK CABBAGE, from RISOTTO WITH BLACK CABBAGE AND CRESCENZA at PESTO WITH RAW ALMOND AND PINE NUTS. One of the best Stewing in my life I ate at Artimino, the restaurant Da Delfina (I speak in my ROUTE ON HIDDEN MEADOW). The chef Carlo Cioni told me that, to make it in the summer, when there are fresh cannellini, the cabbage is frozen ready portioned. Of course, in summer you eat the soup warm, but the Tuscan apparently can not help it even in August.

The ingredients of ribollita

Is’ from this Tuscan chef in a true way that I learned The secrets of the real Ribollita. black Cabbage, cabbage, some’ Cabbage, some’ past or tomato concentrate (in the absence of fresh tomatoes). And then of course Tuscan bread stale, the one without salt. The name 'ribollita’ clearly it indicates what it is. A soup that bubbles and seethes, More and more times, to become the dish we know today. I saw that in some recipes online part of the beans is reduced to a puree to get a creamier soup. My source exclude that the original was made so ribollita. On the other hand, if you eat the soup after 2-3 days of rest canonical, there is no need to increase the creaminess of ribollita. Seeing is believing.

Three days of waiting

The Tuscan ribollita is a soup “lean”, which means that you can not put in the usual ham bone or chopped bacon fat as you are used to doing in the Umbrian and Tuscan soups. The he prepared on Friday, but eaten the same evening was just a soup made from cabbage (some’ as the BEAN SOUP AND BLACK CABBAGE). The next day, you put the soup in a crock pot alternating layers of bread toasted stale and ladles of soup: It brought to a boil ribollita and was allowed to flavor. The third day, the bread had absorbed almost all of the liquid soup, but it was heated again in the oven, with good olive oil and black pepper. Is’ This is the true Tuscan Ribollita, perfect, very good. If too thick soup, just add a ladle or two of vegetable broth. I do not know if the Tuscans are agreed, but a little on the ribollita’ grated Parmigiano Reggiano is fine. Have a good day.

La ribollita toscana, ricetta originale


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.7/5
( 3 voted )


500 grams of dried cannellini beans (I also add a handful of dried beans)

250 grams of stale Tuscan bread

a bunch of kale

half Savoy cabbage

a quarter of a cabbage

a carrot

3 potatoes

2 white onions

half leek

a clove of garlic

a tablespoon of tomato paste

200 grams of beets

a stalk of celery

vegetable broth

salt and pepper

extra virgin olive oil

fresh herbs: Thyme, Rosemary, Marjoram


The Tuscan ribollita, original recipe

Before preparing the ribollita where to soak the beans, by soaking for at least 12 hours in cold water. Once the beans are rehydrated, put them in a large pan with a piece of celery, onion and carrot cut into pieces. Boil the beans (without salt) for an hour or until they're tender. Drain, storing cooking water, and set aside.

Clean vegetables: the cabbage, the cabbage, beets, the cabbage and cut roughly to the knife. Clean and make diced carrot and celery, chopping onions. Peel the potatoes and cut into cubes. Cut the leek into rings. Finely chop herbs.

Sauté in olive oil carrot, leeks, onion and celery. Add leafy vegetables except the cabbage, Then the beans. Add the tomato paste and chopped herbs, then stretch with the vegetable broth and cook for about an hour. After this time, add potatoes and cabbage and cook for another 30 minutes.

At this point, Your Tuscan soup is ready. But if you want to eat the real Tuscan ribollita, you have to wait a day that the ingredients on flavor. The following day, again bring the soup to a boil. Then cut Tuscan bread into thin slices and toast it lightly. In a crock pot or a pan, Alternate layers of bread and soup, condendo all with extra virgin olive oil and freshly ground black pepper. Leave flavor and evening, or the following day, heat the oven in the Tuscan ribollita.

If too thick, stretch it with one or two ladles of vegetable broth. Tuscan ribollita Serve in individual bowls with freshly ground black pepper, extra virgin olive oil and, If you like, grated Parmesan cheese. Bon appétit!

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Boulders 13 September 2021 - 20:45

As a Tuscan I can guarantee you that the Parmesan 'un ci va va. Anyway I'm not a fundamentalist of recipes, everyone eats it as he pleases. I would like to point out to you, In addition, than in North-Western Tuscany (Lucca,Pisa,Livorno city) cannellini are often replaced by red beans of lucca that give a stronger flavor. Lucca red beans are a nice more expensive, so it is difficult to find this variant.

Ada Parisi 14 September 2021 - 10:16

Hello! if my, I'm sure that as a Tuscan you don't put Parmesan. I put it on almost everything, but it is a very personal taste for charity, far be it from me to put it among the ingredients of ribollita. The recipe was given to me by a restaurateur from Carmignano, but although I know the red beans of Lucca (I bought them right in Lucca in a wonderful shop that sold only legumes and cereals), I have never eaten ribollita made with this ingredient. I do not doubt that they give it a particular flavor. A warm greeting. ADA

CLAUDIA 4 February 2020 - 08:39

Excellent recipe, Thanks!!! But what weighs a bunch of kale?

Ada Parisi 4 February 2020 - 10:08

Hi Claudia, usually they sell it right in bunches. Let's say 350-450 grams. But it is a bit 'more or less does not change anything. ADA


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