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Minestra di pane.jpg
Place of originItaly
Region or stateTuscany
Main ingredientsBread, cannellini beans, vegetables

Ribollita is a famous Tuscan bread soup, a hearty potage made with bread and vegetables.[1] 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 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 It was originally made by reheating (i.e. reboiling) the leftover minestrone or vegetable soup from the previous day.[2]

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 dinners.[1]

See also[edit]


  1. ^ a b 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.
  2. ^ The Silver Spoon (Il cucchiaio d'argento) (2005)

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