Ribollita is one of the most iconic soups of the Tuscan tradition, known for its rich flavors and simplicity of ingredients. The name "ribollita" means "boiled twice," as the dish is traditionally reheated and re-boiled the day after preparation, resulting in an even deeper flavor.

Here is the traditional recipe:

Ingredients:
300 g of cavolo nero (black cabbage)
300 g of savoy cabbage
2 potatoes
2 carrots
1 zucchini
1 onion
1 leek
2 stalks of celery
200 g of dried cannellini beans (or 400 g of canned cannellini beans)

200 g of stale Tuscan bread
3-4 tablespoons of extra virgin olive oil
2 cloves of garlic
1 sprig of rosemary
1 bay leaf
Salt and pepper to taste
Water or vegetable broth as needed
Peeled tomatoes (optional)

Preparation:

Preparing the beans.
Soak the dried beans in cold water for at least 8 hours (preferably overnight). Drain them and cook in water with a bay leaf until tender. Drain them, reserving the cooking water.

Preparing the vegetables.
Wash and cut all the vegetables: peel and dice the potatoes, finely chop the onion, carrots, zucchini, leek, and celery. Roughly slice the cavolo nero and savoy cabbage, removing the tougher stems.

Cooking:

In a large pot, heat the extra virgin olive oil and sauté the garlic, onion, celery, carrots, and leek until tender.

Add the potatoes, zucchini, cavolo nero, and savoy cabbage. Mix well and let them absorb the flavors for a few minutes.

Add the cooked beans and cover with the bean cooking water or vegetable broth, adding more water if necessary to cover all the vegetables. Add the sprig of rosemary and the bay leaf. If using peeled tomatoes, add them now.

Bring to a boil, then lower the heat and let simmer for at least an hour, stirring occasionally. The soup should be thick and the vegetables well cooked.

Assembling:

Cut the stale bread into slices and place them at the bottom of a large soup tureen or directly in the pot with the soup.

Pour the hot soup over the bread, covering all the slices well. Let it rest for a few minutes so that the bread absorbs the liquid and softens.

The soup is ready to be enjoyed, but for the true ribollita experience, let the soup cool completely, then reheat it the next day by bringing it back to a boil for a few minutes. This step greatly enhances the flavor.

Serve the ribollita hot with a drizzle of raw extra virgin olive oil and a generous sprinkle of black pepper.

Photo Cibovagare.it