Ribollita

Thick bean and dark cabbage stew

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Preparation info

  • Serves

    8

    • Difficulty

      Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

Traditionally, this soup is prepared ahead of time and portions are heated up in a saucepan or pot with extra olive oil, as needed. Hence its name, “reboiled”.

This is a thick vegetable, bean and bread soup with a soft texture. Cavolo nero is a dark green cabbage very typical of Tuscany, but can be substituted with kale or Savoy cabbage.