You know, we like to fight the cold at the table with dishes rich in flavour and able to warm even the coldest winter days, and Ribollita is always one of the first choices.
Here is our recommendation today, a great classic coming from the Tuscan gastronomic tradition: Ribollita, an irresistible speciality prepared with simple and wholesome ingredients, as its peasant history dictates.
And Ribollita is so good that it will win over even the most stubborn vegetable detractors, just like the Vegetable mix au gratin.
3.25g carbohydrates per 100g
- 400g canned cannellini beans*
- 200g carrots
- 180g courgettes
- 150g kale
- 150g savoy cabbage
- 150g potato
- 100g onions
- 100g leek
- 70g herbs
- 300g ripe tomatoes or tomato sauce
- 1 clove garlic
- 1 bunch of herbs
- 1 potato
- water, extra virgin olive oil and salt as needed
- bread croutons**
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation of Ribollita
- Wash and chop the vegetables. Put a little oil in a large saucepan, add onion and leek (let them sweat), then carrot, potato, courgette, Savoy cabbage, herbs and tomatoes.
- Cover with water (about 2 litres) and add salt; prepare a bunch of herbs tied with string and add it to the vegetables; finally, add garlic. Let it cook for a long time, add the beans and continue cooking.
- When the vegetables are perfectly cooked, set 1/3 of the vegetables aside and blend the rest.
- Serve the soup with slices of stale bread and a drizzle of extra virgin olive oil.
Version with gluten of Ribollita
The recipe contains only naturally gluten-free ingredients, while you may have to replace the gluten free bread croutons with standard ones.