Ribollita recipe
Ribollita in Italian means re-boiled or recooked. This very name is the secret to the dense, rich and satisfying consistency of this vegetable and bean soup.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.visittuscany.com.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Blender
- Measuring cup
- Wooden spoon
- Ladle
- Stove
- Colander
- Mixing bowl
- Serving bowl
- Spoon
- Measuring spoon
- Peeler
- Kitchen towel
- Refrigerator
Ingredients
- 750 g cooked cannellini beans (4 cups)
- 7 cups bean cooking water or water
- 1 small onion
- 1 clove of garlic
- 2 carrots
- 1 celery stalk
- 1 potato
- 150 g Tuscan cavolo nero
- 250 g Savoy cabbage
- 1 tablespoon concentrated tomato paste
- 200 g stale Tuscan bread, cut into thin slices
- Extra virgin olive oil
- Salt
- Black pepper
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