Make it the day before serving to allow the flavours to mature. After heating it up, you may want to try topping it with some sliced spring or salad onion.
Ribollita is hearty enough to be a one course meal. Traditionally served with a piece of bread placed on the bottom of the bowl and covered with the soup, you might want to serve the bread separately if it is a special one (e.g. bread with olives or with dried tomatoes). It goes well with a nice colourful salad or with a cheese selection.
Tuscan cooking doesn't get any more traditional than this. No wonder this soup's perfect partner are Le Ellere Chianti Classico DOCG, Chianti DOCG or Vernaccia di San Gimignano La Gentilesca DOCG, from Tuscany's cultural, spiritual, and gastronomic heartland.
We suggest you to make a generous use of your extra virgin olive oil in this dish: it's really worth it!
Ribollita is a famous Tuscan soup in the true peasant style (like most Tuscan cuisine), a hearty potage made of seasonal vegetables and stale bread. Its name literally means 'reboiled', since it was often cooked in big quantities, usually on friday, so that the leftovers could be eaten the following days after having been reheated, i.e. reboiled. The most traditional ingredients for this soup are (black) kale, stale Tuscan bread, cannellini or borlotti beans and a good extra virgin olive oil. But, of course, since peasants would use whatever vegetable they had available, there are many versions of this recipe depending on location and family tradition.