The Tuscan ribollita (original recipe)

The Tuscan ribollita, original recipe

No Tuscan, but I can say with humility that my great love for the Tuscan ribollita in its original recipe is longtime. I tasted for the first time in Florence when I was 16 and that peasant soup made from beans, vegetables and stale bread 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.

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). 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.


Is’ this Tuscan chef so true that I have learned the secrets of 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 boil is a "lean" soup, 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: this is the real 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.


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  • 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, to taste
  • salt and pepper, to taste
  • extra virgin olive oil, to taste
  • fresh herbs: Thyme, Rosemary, Marjoram


The Tuscan ribollita, original recipe

Ribollita toscana

Before preparing 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 are tender. Drain, keeping the 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 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!

The Tuscan ribollita (original recipe)
The Tuscan ribollita (original recipe)

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CLAUDIA 4 February 2020 at 08:39

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

Ada Parisi 4 February 2020 at 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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