Ribollita
AI-generated illustration
Ribollita is a hearty, traditional Tuscan bread soup, literally meaning 'reboiled' in Italian. It's a rustic, thick stew built on a base of cannellini beans, lacinato kale (or cabbage), and stale bread, often enriched with onions, carrots, celery, and tomatoes. This peasant dish is a classic example of Italian cucina povera, or 'poor cooking,' designed to be filling and waste nothing.
🍽️ Nutrition at a glance
This is a carbohydrate-rich dish, with significant fiber from the beans and vegetables, and a moderate amount of plant-based protein from the beans. A typical serving provides a good source of iron and vitamins A and C, and generally ranges from 300-400 calories, depending on the exact ratio of bread to broth.
💡 What's interesting
The dish's name comes from its traditional preparation: it was literally 'reboiled' the next day, which allows the stale bread to fully absorb the flavors and thicken the soup into a porridge-like consistency. Nutritionally, the combination of beans and whole grains creates a complete protein, making it a satisfying and balanced meal.