Ribollita

Ribollita ( Reheated, literally " re- cooked" ), is a rural, baked vegetable soup of Tuscan cuisine. Originally it consisted of remnants of the soup from the previous day, which was placed in a dish lined with slices of bread with onion rings covered and heated in the oven until the onions were golden brown.

This results in recipes for freshly cooked Ribollita have developed. Typical ingredients are Cavolo nero, a Tuscan variant of green cabbage or savoy cabbage and white beans, which shall include potatoes, carrots, celery, onions and tomatoes. They are cooked in olive oil, infused with water or broth and cooked to an end. Finally, the soup is served baked in a lined with pale brown bread shape and drizzled with olive oil.

The name for this Ribollita soup is detectable only from 1960. Pellegrino Artusi described it in 1891 in his cookbook as " Tuscan peasant soup ".

Swell

• The Silver Spoon Phaidon Verlag, Berlin 2006, ISBN 0714896659

• Soup
• Italian Food
• Tuscany