Ribollita
 | |
| Type | Soup |
|---|---|
| Place of origin | Italy |
| Region or state | Tuscany |
| Main ingredients | Bread, cannellini beans, vegetables |
Ribollita is a famous[1]: 36 Tuscan bread soup, panade, porridge, or potage made with bread and vegetables, often from leftovers.[2] 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".[1]: 36 It is often baked in a clay pot.[1]: 36
Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (or reboiling) the leftover minestrone or vegetable soup from the previous day with stale bread.[3]
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.[2]
See also[]
- Acquacotta
- Pappa al pomodoro
- List of Italian soups
- List of vegetable soups
- List of bread dishes
Notes[]
- ^ a b c Wolfert, Paula (2009). Mediterranean clay pot cooking : traditional and modern recipes to savor and share. Hoboken, N.J.: John Wiley & Sons. ISBN 978-0-7645-7633-1. OCLC 298538015.
- ^ a b (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)
External links[]
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- Italian soups
- Cuisine of Tuscany
- Bread soups
- Peasant food
- Soup stubs
- Italian cuisine stubs