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RIBOLLITA…

Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans, Lacinato kale, cabbage, and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion. Its name literally means “reboiled”.

Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (i.e. reboiling) the leftover minestrone or vegetable soup from the previous day. Some sources date it back to the Middle Ages, when the servants gathered up food-soaked bread trenchers from feudal lords’ banquets and boiled them for their own dinners.

How good does a pot of this soup on the stove on a chilly, soccer-packed fall Saturday sound? If you’ve got a jam-packed week you can make this ahead and reheat it… it only gets better with age. This recipe for Ribollita comes from Ina Garten, The Barefoot Contessa.

“Good soup is one of the prime ingredients of good living.”
~ Louis P. De Gouy

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