Tuscan Ribollita soup is a traditional Tuscan panade or bread soup from the rural regions of Tuscany, Italy with roots going back to the Middle Ages. The word “ribollita” literally means “reboiled”. The soup was cooked in large batches and reheated /reboiled over several days, which actually improved its flavor and thickened its texture. Originally, it was a peasant dish made by farmers and servants who couldn’t afford to waste food. Wealthy households would serve meat and bread, and the leftover stale, unsalted Tuscan breads would be collected by servants. They combined it with their minestrone or vegetable soup leftover made with inexpensive vegetables like cabbage, beans and onions to create a filling meal. Over time, it became a staple of Tuscan cuisine, especially in winter, and is now celebrated as a classic example of cucina povera — Italy’s tradition of simple, resourceful cooking using humble ingredients.
Jump To Video Recipe1. The Best Authentic Tuscan Ribollita Soup Recipe from Coley Cooks
