Potatoes of Italy – From Tuscany: ribollita | Romagnoli F.lli Spa
Known and enjoyed in all its variations, ribollita is a traditional rural Tuscan dish, also known in its home region as “zuppa toscana di magro dei contadini” (or peasants’ lean Tuscan soup).
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Ingredients
- Dry cannellini beans, 300 g
- Swiss chard, 250 g
- Lacinato kale, 250 g
- Savoy cabbage, 200 g
- Peeled tomatoes, 150 g
- Yellow potatoes, 100 g
- Celery, 80 g
- Onions, 50 g
- Carrots, 50 g
- Dry Tuscan bread, 3-4 slices (about 200 g)
- Rosemary, 1 sprig
- Garlic, 2 cloves
- Water, 2 litres
- Extra virgin olive oil, to taste
- Fine salt, to taste
- Black pepper, to taste
- Thyme, to taste
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