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.

Ribollita literally means “reboiled”. Like most Tuscan cuisine, the soup has peasant origins. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrots, zucchini, spinach and onions. And while you find recipes that use chicken broth or pancetta, this true Tuscan version is 100% vegetarian. It would be vegan except for the addition of cheese. View the recipe at L’Italo-Americano…

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