Recipe: Ribollita

L'Italo-Americano shares a recipe for the famed Tuscan soup.

This article, written by JOSEPH BECCI, appears on L’Italo-Americano.

Ribollita – Tuscany’s Famous Bean Soup

I’ll never forgot the first time I had Ribollita. It was in  the speck of a hill top town called  Montebenichi, Tuscany at Osteria L’Orciaia. The owner of the nearby Tuscan farm house where my entire family was staying recommended the place. We were blown away by the simplicity yet richness of the dish. It was served at room temperature in little earthenware bowls. We went back two days later and had Ribollita again.

View the recipe at L’Italo-Americano…

Like us on Facebook to receive more food, wine and travel.

Share your favorite recipe, and we may feature it on our website.

Join the conversation, and share recipes, travel tips and stories.