The renowned Florentine bread soup

In the past, a chilly winter day in the countryside was often warmed up by a comforting pot of hot vegetable soup, known as ‘ribollita’ or ‘minestra di pane’ (bread soup). This traditional peasant dish, with its deep roots in the Middle Ages, was typically prepared in large batches on Fridays to be enjoyed over the weekend. The reason behind this practice was twofold: it ensured that the soup could be stored and consumed for several days, providing sustenance for the entire family. Moreover, the soup turned out even more flavorful the day after it was made. Initially, the soup was served with chunks of white Tuscan bread, which were dipped into it, creating the delightful combination of ‘minestra di pane’ (bread soup). The leftovers were then re-boiled the following day, resulting in the hearty ‘ribollita’ (re-boiled bread soup).

Ingredients: Cavolo nero

To this day, Tuscan bread soup remains the ideal way to keep warm during the cold season while simultaneously providing a nutritious boost of vegetables. Its perfect blend of carbohydrates, legumes, and vegetables makes it a wholesome choice.

 

The star of this dish, and the one that truly defines its character, is the Tuscan kale, also known as lancinato kale. It is an essential ingredient for an authentic taste, and it is impossible to call it ‘ribollita’ without it. We refer to it as ‘cavolo nero’ (translated as black cabbage), and it is a leafy, dark-green type of cabbage that is packed with over 50% of the recommended daily allowance of vitamins A, C, and K. It is also rich in antioxidants and other essential nutrients, and it is remarkably low in calories. This super ingredient can be found in every Tuscan farmer’s orchard from November through spring. It is best enjoyed freshly picked during the cold season.

The recipe for Tuscan bread soup is a family heirloom that has been passed down through generations. It’s a simple yet delicious dish that fills your home with the comforting aroma of a special dinner.

 

Ingredients:

• Extra virgin olive oil, freshly cold-pressed
• 300 grams of dry borlotti beans
• 400 grams of Tuscan kale
• 3 carrots
• 3 potatoes
• 1 red onion
• 1 celery stalk
• 1 twig of thyme
• 2 cloves of garlic
• 2 thick slices of Tuscan prosciutto pork ham

Method:

1. In a large pot, heat a generous amount of extra virgin olive oil over a low flame. Add the prosciutto, carrots, celery, and chopped onion. Cover the pot and stir-fry for about 5 minutes. Add the remaining vegetables, thyme, and beans.
2. Make sure the vegetables are cut into small pieces to ensure a thick but not chunky soup. Pour in at least 1 liter of hot water and 3 four-fingered pinches of salt. Lower the flame and cook for at least 90 minutes, covered with a lid.
3. Serve the soup piping hot, garnished with freshly ground pepper and chunks of Tuscan white bread. The bread can be dipped into the soup, lightly rubbed with garlic, and generously sprinkled with Tuscan extra virgin olive oil.

 

(Note) For the best flavor, let the soup sit in the refrigerator for a night. This allows the flavors to meld together beautifully. The next day, simply bring the entire pot to a boil and enjoy a warm bowl of delicious ribollita.

 

This Tuscan basic recipe is perfect for the season. Why not try it out and impress your family with a new and nutritious dish that will warm your winter holidays?

Oh, and remember: when you visit Italy during the summer months, don’t ask for a pot of ribollita. It’s definitely off season! Have a holly jolly winter everyone!