Ribollita

Ribollita means “re-boiled” in Italian. When the bread has an extra day or two to absorb even more of the flavorful broth, ribollita will thicken and taste creamy. Feel free to add your favorite vegetables and herbs to this recipe. There are no hard and fast rules for ribollita, except to reheat and enjoy, day after day.

Checkout WTFCF Cookbook Review: Tuscan Women Cook Nonnas. Memories. Recipes

Recipe and photo reprinted with permission of Tuscan Women Cook

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Course Soups & Salads

Cuisine Italian

Servings

Equipment

stockpot
Dutch oven
Colander

Ingredients

2 cups (14 ounces) dried small white beans, washed
small piece of Parmesan cheese rind
½ cup extra-virgin olive oil
1 large yellow onion, diced
4 large carrots, peeled and diced
3 celery ribs, diced
1 (28 ounce) can whole peeled tomatoes, undrained
sea salt to taste
freshly ground black pepper to taste
dried oregano to taste
3 large Swiss chard leaves, chiffonade
½ medium white cabbage, chopped
8 pieces dry day old or toasted Italian bread
Parmesan cheese for garnish
olive oil for garnish

Instructions

In a colander, rinse the beans and pick out any debris or small stones.
In a medium stockpot, add rinsed beans and cold water to cover the beans by about 2 inches. Cover and soak overnight.
Drain the beans and cover them with fresh water. Add the Parmesan cheese rind. Over medium heat, simmer until the beans are tender, about 30 minutes. Set aside.
In a large Dutch oven over medium heat, add ½ cup olive oil, diced onions, carrots, and celery (soffritto). Cook, stirring occasionally until the onions are translucent, for about 10 minutes.
Stir in tomatoes, beans, and their cooking liquid. Season with salt, pepper, and oregano. Add the chard and cabbage. Note: Add additional water, chicken or vegetable broth as needed to completely cover the chard and cabbage.
Bring the mixture to boil. Reduce the heat and simmer for 1 hour. Adjust the seasonings to taste.
Place a piece of bread in each bowl. Ladle the soup on top of the bread. Top each serving of the soup with Parmesan cheese, a dash of olive oil, and freshly ground black pepper.

Enjoy!

About the Author

Nonna Ada, Ribollita Recipe Author

The busy, fragrant, Agriturismo Belagaggio kitchen is run by Ada, who has prepared her long list of regional specialities for decades - guests always ask for seconds! Her ribollita is featured in Coleen Kirnan's cookbook Tuscan Women Cook - Nonnas. Memories. Recipes.

Coleen Kirnan

Imagine having a best friend in Tuscany who knows all the best places to cook, dine, and shop, is on a first name basis with the best gelato makers and has exclusive access to the most spectacular vineyards where they’ll set up personal wine tastings just for you. This friend is also a master travel planner, who takes every travel detail off your plate and creates an insider’s Italian itinerary filled with friendly, knowledgeable tour guides,translators, drivers, and private cooking classes only a local resident could access.

That friend is Coleen Kirnan, the owner and host of Tuscan Women Cook. With her infectious smile, contagious joy, and years of business experience and knowledge, Coleen creates a memorable travel and culinary experience for every guest who books a week with Tuscan Women Cook. An avid entertainer and cook, Coleen provides everything for her guests, from shopping expeditions, spa days, and golf outings for those

When not hosting Tuscan Women Cook in Montefollonico, Coleen lives in Southern California with her family. With theirenthusiastic blessing, Coleen embraced the idea of forging a business in Italy that encompasses all her favorite pursuits.