Ribollita is a traditional Tuscan soup with a long history. Its name literally means "reboiled," which refers to the soup's practice of being reheated and eaten again over several days.

The origins of Ribollita can be traced back to the Middle Ages, when it was a popular dish among peasants and farmers in Tuscany. It was a way to use up leftover vegetables, bread, and beans, and was often made in large quantities to feed large families.

In addition to its delicious taste, Ribollita is also renowned for its nutritional value, simplicity and sustainability. Today, it is considered one of the most famous and beloved dishes of Tuscan cuisine and is often served in restaurants and trattorias throughout the region.

Try Ribollita on our Tuscan Treasures with Cinque Terre guided vacation (scroll down to learn more) or make it at home!

Ingredients:

• 1/2 pound dried cannellini beans
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1/2 head Savoy cabbage, chopped
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 loaf of stale bread, sliced

Directions:

1. Soak the beans overnight in water. Drain and rinse.
2. In a large pot, sauté the onion, garlic, celery, and carrots until softened.
3. Add the cabbage and cook for a few minutes until wilted.
4. Add the beans, tomatoes, broth, thyme, rosemary, salt, and pepper to the pot.
5. Bring to a boil, then reduce the heat and simmer for 2-3 hours, until the beans are tender.
6. Add the sliced bread and continue cooking for another 30 minutes, stirring occasionally.
7. Serve hot with a drizzle of olive oil on top.