{"id":1204,"date":"2026-02-09T08:49:35","date_gmt":"2026-02-09T07:49:35","guid":{"rendered":"https:\/\/www.olivestri.it\/news-en\/tuscan-ribollita-with-an-umbrian-soul\/"},"modified":"2026-02-09T08:49:35","modified_gmt":"2026-02-09T07:49:35","slug":"tuscan-ribollita-with-an-umbrian-soul","status":"publish","type":"post","link":"https:\/\/www.olivestri.it\/en\/recipes\/tuscan-ribollita-with-an-umbrian-soul\/","title":{"rendered":"Tuscan Ribollita with an Umbrian Soul"},"content":{"rendered":"<p data-start=\"1882\" data-end=\"2055\">Ribollita is one of the iconic recipes of traditional Italian peasant cuisine.<br data-start=\"1955\" data-end=\"1958\">Born as a humble leftover dish, it has become over time an icon of flavor, simplicity, and seasonality.<\/p>\n<p data-start=\"2057\" data-end=\"2188\">Our version blends Tuscan tradition with subtle Umbrian touches, where extra virgin olive oil plays a central role.<br \/>Alternative val<\/p>\n<h4 data-start=\"2190\" data-end=\"2220\">Ingredients (serves 4\u20136)<\/h4>\n<ul>\n<li data-start=\"311\" data-end=\"366\">\n<p data-start=\"313\" data-end=\"366\">300 g of stale bread (preferably unsalted, Tuscan-style)<\/p>\n<\/li>\n<li data-start=\"367\" data-end=\"429\">\n<p data-start=\"369\" data-end=\"429\">250 g dried cannellini beans (or 500 g cooked)<\/p>\n<\/li>\n<li data-start=\"430\" data-end=\"445\">\n<p data-start=\"432\" data-end=\"445\">1 onion<\/p>\n<\/li>\n<li data-start=\"446\" data-end=\"460\">\n<p data-start=\"448\" data-end=\"460\">2 carrots<\/p>\n<\/li>\n<li data-start=\"461\" data-end=\"484\">\n<p data-start=\"463\" data-end=\"484\">2 celery stalks<\/p>\n<\/li>\n<li data-start=\"485\" data-end=\"519\">\n<p data-start=\"487\" data-end=\"519\">1 leek (optional, but highly recommended)<\/p>\n<\/li>\n<li data-start=\"520\" data-end=\"551\">\n<p data-start=\"522\" data-end=\"551\">1 bunch of black kale (cavolo nero)<\/p>\n<\/li>\n<li data-start=\"552\" data-end=\"567\">\n<p data-start=\"554\" data-end=\"567\">\u00bd savoy cabbage<\/p>\n<\/li>\n<li data-start=\"568\" data-end=\"582\">\n<p data-start=\"570\" data-end=\"582\">2 potatoes<\/p>\n<\/li>\n<li data-start=\"583\" data-end=\"616\">\n<p data-start=\"585\" data-end=\"616\">1 can or 300 g of peeled tomatoes<\/p>\n<\/li>\n<li data-start=\"617\" data-end=\"670\">\n<p data-start=\"619\" data-end=\"670\">Extra virgin olive oil \u2013 Frantoio Olivestri (generous amount, drizzled raw)<\/p>\n<\/li>\n<li data-start=\"671\" data-end=\"683\">\n<p data-start=\"673\" data-end=\"683\">Salt, pepper<\/p>\n<\/li>\n<li data-start=\"684\" data-end=\"715\">\n<p data-start=\"686\" data-end=\"715\">Thyme or rosemary (very little)<\/p>\n<\/li>\n<\/ul>\n<h4 data-start=\"2272\" data-end=\"2289\">Preparation<\/h4>\n<ul>\n<li data-start=\"739\" data-end=\"917\">\n<p data-start=\"742\" data-end=\"755\"><strong data-start=\"742\" data-end=\"753\">Beans<\/strong><\/p>\n<ul data-start=\"759\" data-end=\"917\">\n<li data-start=\"759\" data-end=\"826\">\n<p data-start=\"761\" data-end=\"826\">If dried: soak for 12 hours, then boil with a bay leaf.<\/p>\n<\/li>\n<li data-start=\"830\" data-end=\"917\">\n<p data-start=\"832\" data-end=\"917\">Keep some whole and blend another part coarsely (the secret to its creaminess).<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"919\" data-end=\"1081\">\n<p data-start=\"922\" data-end=\"967\"><strong data-start=\"922\" data-end=\"941\">Gentle saut\u00e9<\/strong><br data-start=\"941\" data-end=\"944\">In a large pot:<\/p>\n<ul data-start=\"971\" data-end=\"1081\">\n<li data-start=\"971\" data-end=\"981\">\n<p data-start=\"973\" data-end=\"981\">extra virgin olive oil<\/p>\n<\/li>\n<li data-start=\"985\" data-end=\"1081\">\n<p data-start=\"987\" data-end=\"1081\">onion, carrot, celery, leek<br data-start=\"1017\" data-end=\"1020\">Low heat, take your time. They should \u2018sweat\u2019, not fry.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1083\" data-end=\"1211\">\n<p data-start=\"1086\" data-end=\"1112\"><strong data-start=\"1086\" data-end=\"1097\">Vegetables<\/strong><br data-start=\"1097\" data-end=\"1100\">Add:<\/p>\n<ul data-start=\"1116\" data-end=\"1211\">\n<li data-start=\"1116\" data-end=\"1134\">\n<p data-start=\"1118\" data-end=\"1134\">patate a cubetti\u201d \u2192 \u201cdiced potatoes<\/p>\n<\/li>\n<li data-start=\"1138\" data-end=\"1161\">\n<p data-start=\"1140\" data-end=\"1161\">sliced kale<\/p>\n<\/li>\n<li data-start=\"1165\" data-end=\"1211\">\n<p data-start=\"1167\" data-end=\"1211\">savoy cabbage<br data-start=\"1172\" data-end=\"1175\">Stir and let it flavor for 5 minutes.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1213\" data-end=\"1409\">\n<p data-start=\"1216\" data-end=\"1240\"><strong data-start=\"1216\" data-end=\"1238\">Tomatoes + beans<\/strong><\/p>\n<ul data-start=\"1244\" data-end=\"1409\">\n<li data-start=\"1244\" data-end=\"1272\">\n<p data-start=\"1246\" data-end=\"1272\">Add the crushed peeled tomatoes.<\/p>\n<\/li>\n<li data-start=\"1276\" data-end=\"1316\">\n<p data-start=\"1278\" data-end=\"1316\">add the beans (whole + pur\u00e9ed)<\/p>\n<\/li>\n<li data-start=\"1320\" data-end=\"1409\">\n<p data-start=\"1322\" data-end=\"1409\">cover with water or vegetable broth<br data-start=\"1354\" data-end=\"1357\">Cook for 40\u201350 minutes, until it becomes a thick soup.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1411\" data-end=\"1554\">\n<p data-start=\"1414\" data-end=\"1470\"><strong data-start=\"1414\" data-end=\"1422\">Bread<\/strong><br data-start=\"1422\" data-end=\"1425\">In a baking dish or directly in the pot:<\/p>\n<ul data-start=\"1474\" data-end=\"1554\">\n<li data-start=\"1474\" data-end=\"1490\">\n<p data-start=\"1476\" data-end=\"1490\">layer of bread<\/p>\n<\/li>\n<li data-start=\"1494\" data-end=\"1554\">\n<p data-start=\"1496\" data-end=\"1554\">layer of soup<br data-start=\"1511\" data-end=\"1514\">Layer it like a humble, rustic lasagna.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1556\" data-end=\"1684\">\n<p data-start=\"1559\" data-end=\"1684\"><strong data-start=\"1559\" data-end=\"1575\">Sacred resting time<\/strong><br data-start=\"1575\" data-end=\"1578\">Let it rest for at least 6\u201312 hours.<br data-start=\"1617\" data-end=\"1620\">The next day, gently reheat it over low heat \u2014 that\u2019s where the magic happens.<\/p>\n<\/li>\n<\/ul>\n<h4 data-start=\"2719\" data-end=\"2755\">Umbrian Variation \u2013 Frantoio Style<\/h4>\n<p data-start=\"2756\" data-end=\"2960\">\u2013 a pinch of chili pepper<br data-start=\"2783\" data-end=\"2786\">\u2013 Frantoio Olivestri extra virgin olive oil, drizzled raw<br data-start=\"2835\" data-end=\"2838\">\u2013 optional: one tablespoon of chickpea flour for extra body<br data-start=\"2902\" data-end=\"2905\">\u2013 chicory or Swiss chard along with the cabbage, depending on the season<\/p>\n<h4 data-start=\"2962\" data-end=\"2980\">How to serve it<\/h4>\n<p data-start=\"2981\" data-end=\"3104\">Hot and very thick, with:<br \/>\n\u2013 a generous drizzle of extra virgin olive oil, raw<br data-start=\"3048\" data-end=\"3051\">\u2013 coarsely ground black pepper<br data-start=\"3078\" data-end=\"3081\">\u2013 toasted bread on the side<\/p>\n<p data-start=\"3106\" data-end=\"3188\">A simple yet complete dish<br data-start=\"3138\" data-end=\"3141\">A dish that speaks of land, family, and time.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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,<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":4,"featured_media":1200,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[39],"class_list":["post-1204","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - 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