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)
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300 g of stale bread (preferably unsalted, Tuscan-style)
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250 g dried cannellini beans (or 500 g cooked)
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1 onion
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2 carrots
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2 celery stalks
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1 leek (optional, but highly recommended)
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1 bunch of black kale (cavolo nero)
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½ savoy cabbage
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2 potatoes
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1 can or 300 g of peeled tomatoes
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Extra virgin olive oil – Frantoio Olivestri (generous amount, drizzled raw)
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Salt, pepper
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Thyme or rosemary (very little)
Preparation
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Beans
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If dried: soak for 12 hours, then boil with a bay leaf.
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Keep some whole and blend another part coarsely (the secret to its creaminess).
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Gentle sauté
In a large pot:-
extra virgin olive oil
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onion, carrot, celery, leek
Low heat, take your time. They should ‘sweat’, not fry.
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Vegetables
Add:-
patate a cubetti” → “diced potatoes
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sliced kale
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savoy cabbage
Stir and let it flavor for 5 minutes.
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Tomatoes + beans
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Add the crushed peeled tomatoes.
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add the beans (whole + puréed)
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cover with water or vegetable broth
Cook for 40–50 minutes, until it becomes a thick soup.
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Bread
In a baking dish or directly in the pot:-
layer of bread
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layer of soup
Layer it like a humble, rustic lasagna.
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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.
