Ribollita: one of the many signature dishes from Tuscany.



For 6 Person(s)

For the Ribollita:

  • 1 pound stale bread with hard crust
  • 3/4 pound white beans
  • 5 ounces EV olive oil
  • 8 cups water
  • 1/2 medium cabbage
  • 1/2 black cauliflower (White will also do)
  • 1 medium sized potato
  • 1 small bunch - Swiss chard
  • 1/4 pound pig skins cut into strips (Pancetta is a good substitute as well)
  • 1 large onion
  • 2 cloves garlic
  • 2 stalks of Celery
  • salt & pepper
  • 1 cup tomato paste


  1. In a pot put cold water and the beans to cook. Add to the beans the pig skins.
  2. If the beans dry up add hot water to them and continue cooking.
  3. In a separate pot add some oil and then add: 1/4 of a large onion, the garlic, two stalks of celery and a pinch of parsley. All these should be finely chopped.
  4. After 3 mins. add the vegetables cut in large chunks (about 1 inch). First add the cabbage, then the cauliflower, the Swiss chard and the potato. Salt and pepper to taste.
  5. Add the tomato paste.
  6. If the vegetables get dry add some broth form the beans.
  7. Once the beans are cooked, trasfer 1/4 of the beans in the vegetables pot. Transfer the pig skins as well.
  8. The remaining beans should be mashed and mixed in their broth.
  9. Pour the broth and mashed beans in the vegetable pot.
  10. Stir everything and cook until the vegetables are soft.
  11. Prepare a large bowl by lining it with the thin bread slices and pour all the vegetables in the bowl.
  12. Cover it and serve after 20 minutes.



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