Real Tuscan Ribollita

 

Ribollita is the most famous Tuscan soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans and black kale.

Tradition has it that harvest will end with a steaming pot of Ribollita with some freshly pressed Fattoria Pagnana Extra Virgin Olive Oil!

 

We can’t get you to taste it, but we decided to share the recipe from my Greatgrandma Margherita.

 

Serves 4

Cannellini Beans 1 Kg Carrot 1
Black Kale 500 gr Celery 1
Extra Virgin Olive Oil 80 gr Leek 1
Ham bone 1 Tomato 1
Slices (thick) of stale bread 4 Rosemary & Thyme
Garlic cloves 4 or 5 Salt
Onions 2

 

Preparation

Finely chop the onions and a clove of garlic and put into a saucepan with 2 to 3 tablespoons of Fattoria Pagnana Extra Virgin Olive Oil. Sauté adding the carrot, leek, celery and tomato all which should be well chopped, together with the beans, ham bone and 1½ liters of water. Add salt, bring to the boil and then let it simmer .

 

When beans are cooked, remove the ham bone and 1 large ladle-full of the beans: blend together what remains in the saucepan. Return to the heat adding the ladle-full of beans as well as the black kaleafter you have washed it and cut it into large pieces.

 

In a separate pan, pour the remaining oil with a sprig of rosemary, a pinch of thyme and 2 or 3 cloves of crushed garlic. Cook for 10 minutes and add all to the soup, leaving it on the heat a few minutes.

 

Toast the slices of bread in the oven, rub with a clove of garlic, and after placing them at the bottom of a soup dish or bowl, pour over the soup.

 

To make the true Ribollita you use the leftovers of this soup by putting it in an earthenware terrine which you should cover it with a finely chopped onion seasoned with a small drizzling of Fattoria Pagnana Extra Virgin Olive Oil. Place the terrine in the oven and cook until the onion has formed a golden crust.

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