Tuscan Ribollita with an Umbrian Soul

Ribollita is one of the iconic recipes of traditional Italian peasant cuisine.
Born as a humble leftover dish, it has become over time an icon of flavor, simplicity, and seasonality.

Our version blends Tuscan tradition with subtle Umbrian touches, where extra virgin olive oil plays a central role.
Alternative val

Ingredients (serves 4–6)

• 300 g of stale bread (preferably unsalted, Tuscan-style)

• 250 g dried cannellini beans (or 500 g cooked)

• 1 onion

• 2 carrots

• 2 celery stalks

• 1 leek (optional, but highly recommended)

• 1 bunch of black kale (cavolo nero)

• ½ savoy cabbage

• 2 potatoes

• 1 can or 300 g of peeled tomatoes

• Extra virgin olive oil – Frantoio Olivestri (generous amount, drizzled raw)

• Salt, pepper

• Thyme or rosemary (very little)

Preparation

• Beans

  • If dried: soak for 12 hours, then boil with a bay leaf.

  • Keep some whole and blend another part coarsely (the secret to its creaminess).

• Gentle sauté
  In a large pot:

  • extra virgin olive oil

  • onion, carrot, celery, leek
    Low heat, take your time. They should ‘sweat’, not fry.

• Vegetables
  Add:

  • patate a cubetti” → “diced potatoes

  • sliced kale

  • savoy cabbage
    Stir and let it flavor for 5 minutes.

• Tomatoes + beans

  • Add the crushed peeled tomatoes.

  • add the beans (whole + puréed)

  • cover with water or vegetable broth
    Cook for 40–50 minutes, until it becomes a thick soup.

• Bread
  In a baking dish or directly in the pot:

  • layer of bread

  • layer of soup
    Layer it like a humble, rustic lasagna.

• Sacred resting time
  Let it rest for at least 6–12 hours.
  The next day, gently reheat it over low heat — that’s where the magic happens.

Umbrian Variation – Frantoio Style

– a pinch of chili pepper
– Frantoio Olivestri extra virgin olive oil, drizzled raw
– optional: one tablespoon of chickpea flour for extra body
– chicory or Swiss chard along with the cabbage, depending on the season

How to serve it

Hot and very thick, with:
– a generous drizzle of extra virgin olive oil, raw
– coarsely ground black pepper
– toasted bread on the side

A simple yet complete dish
A dish that speaks of land, family, and time.