Italy
Photo: Ta4e Negodue, CC BY-SA 4.0, croppedRibollita
/ribolˈliːta/ree-bol-LEE-tah
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- Taste
- Savory
- Made with
- Wheat & flourBeans & tofuVegetables
History
Ribollita means "reboiled". It is a thick Tuscan soup of stale bread, cannellini beans, black kale (cavolo nero), cabbage and other vegetables. Like much of Tuscan cooking, it comes from peasant kitchens: a vegetable soup made one day was reheated the next with bread until it turned almost solid, and it was often eaten on Fridays when meat was not allowed. Some writers link it to the Middle Ages, when servants are said to have boiled the bread trenchers from their masters' banquets, but the dish is first recorded in print in 1910. It is a winter dish, best when made with new-season olive oil and black kale after the first frost.
Sources
