 | |
| Type | Bread soup |
|---|---|
| Course | Primo (Italian course) |
| Place of origin | Italy |
| Region or state | Tuscany |
| Main ingredients | Bread,cannellini beans,vegetables |
Ribollita (lit. 'reboiled') is a Tuscanpanade (a variety ofbread soup) made with bread and vegetables, often from leftovers.[1] There are many variations, but it usually containscannellini beans,lacinato kale, cabbage and inexpensive vegetables such as carrot, beans,chard, celery, potatoes and onion. It is often baked in a clay pot.[2]: 36
Like mostTuscan cuisine, the soup has peasant origins. It was originally made by reheating (or reboiling) large amounts ofminestrone orvegetable soup leftover from the previous day withstale bread. This occurred most frequently on Fridays, as it was eaten as afasting food.[3][4] Some sources date it to theMiddle Ages, when the servants gathered up food-soaked breadtrenchers from feudal lords' banquets and boiled them for their dinners.[1] The dish is first documented in 1910, inL'arte cucinaria in Italia byAlberto Cougnet [it].[5]
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