{"id":6746,"date":"2021-04-28T12:48:23","date_gmt":"2021-04-28T10:48:23","guid":{"rendered":"https:\/\/www.montestigliano.com\/?p=6746"},"modified":"2021-04-28T12:53:15","modified_gmt":"2021-04-28T10:53:15","slug":"tuscan-ribollita-bread-soup","status":"publish","type":"post","link":"https:\/\/www.montestigliano.com\/en\/tuscan-ribollita-bread-soup\/","title":{"rendered":"Tuscan Ribollita Bread Soup"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]<\/p>\n

Ribollita\u00a0<\/strong>(literally re-boiled) is a flavoursome traditional Tuscan bread soup that dates as far back as\u00a0medieval times<\/strong>. A true\u00a0symbol of typical Tuscan cuisine<\/strong>, it is greatly appreciated all over the world. Often referred to as a simple \u201cpeasant soup\u201d, today Ribollita is much more than just a soup and is always prepared with\u00a0great love and care<\/strong>. The ingredients, although seemingly poor and simple, are very carefully selected and brought together as if a piece of art. An abundant drizzle of our fresh\u00a0Montestigliano Tuscan extra virgin olive oil<\/a>\u00a0<\/strong>is the perfect final ingredient to bring out all the delicious flavours.<\/p>\n

This great classic,\u00a0rooted in Tuscan rural traditions<\/strong>\u00a0boasts a number of different recipes and we would like to propose one of its oldest and most authentic. So here it is, Ribollita according to the much celebrated and loved\u00a0Italian food connoisseur<\/strong>\u00a0Pellegrino Artusi.<\/strong><\/p>\n

 <\/p>\n

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Preparation and cooking time:<\/strong><\/p>\n

Ingredients<\/u><\/em><\/p>\n

250g day-old Tuscan bread<\/p>\n

300g dried Cannellini beans<\/p>\n

1 bunch of Cavolo Nero\/Kale<\/p>\n

1\/4 Savoy cabbage<\/p>\n

1 bunch of chard<\/p>\n

2 potatoes<\/p>\n

2 carrots<\/p>\n

2 courgettes<\/p>\n

2 celery stalks<\/p>\n

2 x canned peeled tomatoes<\/p>\n

1 leek<\/p>\n

1 onion<\/p>\n

Extra virgin olive oil<\/p>\n

Salt and pepper<\/p>\n

 <\/p>\n

How to prepare this Tuscan Ribollita bread soup<\/strong><\/p>\n

Boil the beans in two litres of water, after being soaked for 8 hours or overnight.<\/p>\n

Chop the onion and saut\u00e9 with a drizzle of olive oil in a deep pot, best if terracotta.<\/p>\n

Cut the Cavolo Nero, cabbage, chard, leek, potatoes, carrots, courgettes, celery and tomatoes into large chunks.<\/p>\n

Add the chopped vegetables to the onion and leave to cook slowly for around 10 minutes.<\/p>\n

Add the bean cooking water.<\/p>\n

Blend half the beans and add both whole and blended beans to the mix.<\/p>\n

Add salt and pepper to taste and let simmer on a low heat fora round two hours.<\/p>\n

Add the bread, cut into small cubes, and combine well, let boil for another 10 minutes.<\/p>\n

Let cool.<\/p>\n

Reheat for 10 minutes before serving the soup, if possible in terracotta bowls, with a fresh drizzle of\u00a0Montestigliano<\/strong>\u00a0extra virgin olive oil and a couple of slices of fresh Tuscan bread.<\/p>\n

Buon appetito!<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_masonry_media_grid grid_id=”vc_gid:1619607139921-991cd6b9-eed6-8″][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text] Ribollita\u00a0(literally re-boiled) is a flavoursome traditional Tuscan bread soup that dates as far back as\u00a0medieval times. A true\u00a0symbol of typical Tuscan cuisine, it is greatly appreciated all over the world. Often referred to as a simple \u201cpeasant soup\u201d, today Ribollita is […]<\/p>\n","protected":false},"author":101,"featured_media":6706,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-6746","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-events"],"yoast_head":"\nTuscan Ribollita Bread Soup - Montestigliano<\/title>\n<meta name=\"description\" content=\"This great classic, rooted in Tuscan rural traditions boasts a number of different recipes and we would like to propose one of its oldest and most authentic. 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