Ribollita
Italy · Europe
Ribollita combines stale Tuscan bread, cannellini beans, cavolo nero and other vegetables. Luisanna’s Prato recipe also uses potatoes, carrots, onion, celery, tomato paste, thyme and olive oil. Some beans are puréed into the vegetable soup, while others stay whole.[1]
Thin bread slices, whole beans and soup are layered and left to rest. Reheating breaks down the bread into a creamy mixture. The name refers to this second cooking, which turns the bread-and-vegetable soup into ribollita.[1]
References
Sources checked:
- Walking with Luisanna: recipes of Prato and surroundings — Visit Tuscany / Luisanna Messeri
image credit
- creator:
- Xaura
- source:
- Wikimedia Commons
- license:
- CC BY-SA 3.0
- modified:
- Resized for Gochizu.
audio credit
- voice:
- marin (gpt-4o-mini-tts)
- source:
- OpenAI API Text to Speech
- license:
- OpenAI API generated audio
- modified:
- AI-generated voice audio.