Italian
Ribollita
“A hearty embrace of slow-simmered flavors, where the earthy Cavolo Nero melds with creamy Cannellini beans in a broth thickened by day-old bread.”
Cavolo Nero
Cannellini Bean
Bread
Tomato
Onion
CarrotEasy1.5 hours
Where it comes from
Originating in the rustic kitchens of Tuscany, Ribollita is a symbol of peasant ingenuity, using stale bread and seasonal vegetables to create a nourishing meal.
On the Palate
What goes into it
Vegetables
Herbs & Spices
Grains & Staples
Dairy & Fats
How it's made
- 1
Create a soffritto by gently sautéing onion, carrot, and celery in olive oil.
- 2
Add garlic, rosemary, and sage, letting their aromas infuse the base.
- 3
Incorporate Cavolo Nero and tomatoes, cooking until softened.
- 4
Introduce Cannellini beans and water, simmering until flavors meld.
- 5
Tear in stale bread, allowing it to thicken the stew, then season with black pepper.
- 6
Reheat the next day to fully develop flavors, as tradition dictates.
