ribollita

Ribollita is a traditional Tuscan soup from central Italy. Known as a bread-and-bean soup, it relies on day-old bread to thicken and combines vegetables and white beans. The name ribollita means reboiled, reflecting the practice of reheating the pot to intensify flavors on successive days. As a staple of cucina povera, ribollita developed among peasant communities in Tuscany, particularly around Florence, to make inexpensive ingredients nourishing and satisfying.

Core ingredients include cannellini beans, crusty stale bread, and greens such as cavolo nero or Savoy cabbage, along with onions, carrots, celery, and tomatoes. Olive oil, garlic, and herbs such as sage or thyme season the mix. The method typically starts with a soffritto of onions, carrots, and celery, to which tomatoes and greens are added, then simmered with water or stock. Torn or cubed bread is added to absorb liquid and thicken the soup. The dish is often cooled and reheated, sometimes over two days, to deepen the flavors.

Ribollita is served hot, usually with a drizzle of olive oil and optional pecorino cheese. Regional variations use different greens or breads, but the dish remains associated with winter and with making the most of leftovers.