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Minestra di pane.jpg
Type Soup
Place of origin Italy
Region or state Tuscany
Main ingredients Bread, cannellini beans, vegetables
Cookbook: Ribollita  Media: Ribollita

Ribollita is a famous Tuscan 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 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 It was originally made by reheating (i.e. reboiling) the leftover minestrone or vegetable soup from the previous day.[2] Some sources date it back to the Middle Ages, when the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 own 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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