Ribollita Soup in the Tuscan Cuisine
Hi! Everybody! Let’s start today talking about our great love! The Tuscan Cuisine!
Who we are? Food lovers and cooks for passion, living in our charming region, Tuscany! In this blog we will talk about Tuscan Cuisine, its secrets, traditional dishes, best restaurants and Tuscan Cuisine recipes!
Starting today blog publications, we want to talk about one of the most famous and tasty Tuscan soups, the Ribollita Soup! try your hand at Tuscan Cuisine and enjoy cooking with us!
Ribollita Soup – Description
This is a winter minestrone made with the dark, robust leaves of cavolo nero, a native Tuscan kale. We had this soup with our friend, Franca Buonamici, from Lucca and drank it with the neighbour’s homemade red wine. It was a wanderful combination and quite touching to know that it dates back centuries.
Using three different cabbages is not strictly necessary but you would be surprised how their flavours differ. The white cabbage is quite sweet against the bitter kales. This is a dish that can change completely according to what vegetables you have available, what is growing in your orto or what you have in the back of the fridge (you can add the chopped leftover vegetables from a stock into the soup, too-nothing goes to waste in a Tuscan kitchen). The soup can be eaten after cooking but traditionally it is a left for a day then layered with a spring onion (scallion): i find this a little overpowering, but the choice is yours!Ribollita Soup the Recipe
Ribollita Soup the Ingredients
250 g (9 oz) potatoes, cut into 2 cm (3/4 in) dice
250 g (9 oz) white cabbage shredded
400 g (14 oz) rae cavolo nero leaves, roughly chopped
75 g (2 ½ oz) curly kale, tough stalks removed and leaves roughly chopped (optional)
Ingredients for the Soffritto
6 tablespoons extra-virgin olive oil.
1 medium carrot, finely chopped
1 large red or white onion, peeled and finely chopped
1 large celery stalk, finely chopped
2 garlic cloves, peeled and lightly squashed
1-2 teaspoons salt freshly ground black pepper, to taste large handful of parsley finely chopped
1 sprig of rosemary (optional).
Ribollita Soup – How to make it
Cook all the soffritto* ingredients for the soup base together for 10-15 minutes in a large stock pot over a low heat until soft. Add the potatoes and shredded white cabbage and cook over a medium heat until the cabbage starts to wilt. Add the cavolo nero and kale to the dish and stir through.
Pour in the stock and bring to the boil, turn the heat down to a simmer and cook for 30 minutes, or until the vegetables are cooked through. Divide the cannellini beans in half and add one half to che soup. Purée the other helf with a stick blender, then add this to the soup too. Cook for a further 10 minutes or so to warm the beans through. Tste and season as necessary. If desired, serve straight away, or let the soup cool before transferring to the fridge if keeping overnight.
If you are serving the soup in the traditional Tuscan way, preheat the oven to 180°C (350°F/Gas 4).
Toast the bread until lightly crisp, then rub each slice with the garlic clove. Pour a layer of the soup into an ovenproof serving bowl, top with a few slices of bread followed by another layer of soup. Repeat until the bread and soup is used up. Cook in the oven for 20-30 minutes or until the soup is piping hot and the bread has soaked up the juices. Serve warm with spring onions, if using, and a swirl of your best olive oil.
Enjoy your meal! Our next recipe will be about Florentine Crespelle Caterina de Medici Style!
Where you can eat the best Ribollita soup in Florence? Our 3 restaurant suggestions: Trattoria Za’ Za’ in Piazza del Mercato Centrale; Perseus in Viale Don Minzoni and Sabatino in Porta San Frediano.
Ph. Courtesy @andrea_adriano95.