|Place of origin||Italy|
|Region or state||Tuscany|
|Main ingredients||Bread, cannellini beans, vegetables|
Ribollita is a famous Tuscan bread soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage, and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion. Its name literally means "reboiled".
Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (i.e. reboiling) the leftover minestrone or vegetable soup from the previous day. Some sources date it back to the Middle Ages, when the servants gathered up food-soaked bread trenchers from feudal lords' banquets and boiled them for their own dinners.
- Pappa al pomodoro
- Panada, a bread soup in British and other cuisines
- List of Italian soups
- List of vegetable soups
- List of bread dishes
- Zeldes, Leah A. (2010-12-08). "Eat this! Ribollita, ribsticking winter 'soup' from Tuscany". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2011-05-18.
- The Silver Spoon (Il cucchiaio d'argento) (2005)
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