Ribollita soup is one of the most famous dishes in Tuscany. It’s known as a winter dish, but actually you can have it all year round because it’s made with seasonal vegetables and day-old bread. It belongs to the peasant tradition and it is said it’s considered a poor dish because it’s made with vegetables from the garden, wild herbs, and stale bread.
“Everything starts with the minestrone: a stock-based soup with chunks of vegetables and beans. The farmer’s wife would spend hours preping a hearty vegetable soup with onions, carrots, celery, potatoes, zucchini, wild herbs from the countryside, lots of cabbage, and cannellini beans. The day after, she used to serve the same soup but enriched with a few slices of toasted bread. If something remained, it could be served cold (during summer) – with an extra bit of raw onion on top – or warmed up by either reboiling (ribollendo) or sautéing the bread soup with a little extra virgin olive oil in a pan. That’s why it’s called ribollita!”
How to taste and like it: here are two very easy to make at home recipes, one for the cold version, one for the traditional hot style. You need very few ingredients and are perfect for a true tuscan meal.
Cold bread soup
Snap and serve your Chef Libero Ribollita with some fresh onions on top!
Extra ingredient: Red onion and Libero EVOO
Hot bread soup
Heat up it in a small non-stick pan adding few drops of water till when a fine crust has been done. To serve it warm with few drops of Libero EVOO. - Extra ingredient: Libero EVOO
WINE PAIRING SUGGESTION : Libero Rosso
…gourmet tuscan food directly at your home!