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Title: Ribollita  
Author: World Heritage Encyclopedia
Language: English
Subject: List of Italian dishes, Cuisine of Italy, Salumi, Espresso, Cappuccino
Collection: Cuisine of Tuscany, Italian Soups
Publisher: World Heritage Encyclopedia


Type Soup
Place of origin Italy
Region or state Tuscany
Main ingredients Bread, cannellini beans, vegetables
Cookbook: Ribollita 

Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables.[1] There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero, and onion. Its name literally means "reboiled".

Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (i.e. reboiling) the leftover minestrone or vegetable soup from the previous day.[2] Some sources date it back to the Middle Ages, when the servants gathered up food-soaked bread trenchers from feudal lords' banquets and boiled them for their own dinners.[1]

See also


  1. ^ a b
  2. ^ The Silver Spoon (Il cucchiaio d'argento) (2005)

External links

  • recipeRibollita
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