Giovannella's Recipe
La Ribollita

Società agricola La Sovana Snc
Recipes

Ribollita is one of Tuscany’s most famous bread soups. Typically containing cavolo nero, savoy cabbage, cannellini beans and stale bread, the dish is part of the “cucina povera” tradition of humble, thrifty dishes, and will likely have contained whichever vegetables were available.
Ribollita means ‘reboiled’, and an essential step to this recipe is to let the soup chill before reheating later for added depth of flavour. Best made in big batches to feed yourself for the whole week, the soup will grow tastier with each day that passes!

This healthy ribollita recipe from Giovannella is a triumph of traditional Tuscany cooking. Made of stale bread and a mixture of vegetables, it is a delicious, nourishing soup that is more than the sum of its parts. A comfort food perfect for the cold autumn-winter evening
And is also a dish of recycling that gets even better with reheating, so ensure you make plenty to enjoy the next day.

Per blog
All around the world it’s stone soup, chicken noodle soup, miso soup, or another type of veggie soup the traditional poor country cooking style recipes. Soup is a delicious dish that has been around since the beginning of time. When large amounts of food were limited in times past, it only seemed logical that you would mix everything together to make the leftover food extend further to feed more mouths. It has been done throughout the centuries with both rich and poor families, and it is still being done today. In Tuscany, some of the most delicious and traditional meals are in the form of soups.
Ribollita traces its origins back to the richest of Italian cultures. This soup, literally translating to re-boil, is made with huge slices of meat, carrots, thyme, celery, and cabbage. Huge pots were made so that this delicacy could be enjoyed for days on end

Ingredients:

To cook cannellini beans
200g of cannellini beans, soaked in cold water overnight
1/2 onion, peeled and cut in half
4 garlic cloves, unpeeled and bashed
2 bay leaves
2 sprigs of thyme
Salt

Ribollita
olive oil
1 pinch of chilli flakes (optional)
1 onion, diced
1 carrot, peeled and diced (not too small)
2 celery sticks, sliced
3 garlic cloves, sliced
3 plum tomatoes, quartered
2 medium potatoes, peeled and cut into sixths
3 cavolo nero leaves, roughly chopped
2 savoy cabbage leaves, or swiss chard, sliced
100g of stale bread, torn into rough 3cm chunks
Parmigiano to taste
salt
pepper

Dry cannellini must to soak before cooking them for 24h in water.
Cook the cannellini beans in a pan of salted water with the onion, garlic, and a healthy pinch of salt for 45 minutes, or until just undercooked. Drain and reserve the cooking water. Discard the onion, garlic and herbs
Add a spoon of extra virgin olive oil to a large, heavy-bottomed pan over a medium heat. Gently sweat the onion, garlic, carrot and celery, chilli flakes (optional), and a pinch of salt until soft but without colour (about 10 minutes)
Add the tomatoes and stir for a couple of minutes. Add the beans and reserved bean stock, topping up with water as needed. Simmer for 30 minutes
After this time, add the potato, cavolo nero, savoy cabbage and simmer for a further 30 minutes minimum, low heat. Taste and season with salt and pepper. Serve with the stale bread in the bottom with parmigiano on top. Cover with soup
For best results, chill the soup after cooking and reheat the next day in the oven with bread a parmigiano. Serve with a generous drizzle of good quality extra virgin olive oil and freshly cracked black pepper

Enjoy the soup with a glass on red wine...of course a wine from Olivi- Le Buche winery
what we suggest? A bottle of Le Buche 2018 Orcia DOC!!

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