Ribollita
 | |
| Type | Soup |
|---|---|
| Place of origin | Italy |
| Region or state | Tuscany |
| Main ingredients | Bread, cannellini beans, vegetables |
 Cookbook: Ribollita  Media: Ribollita | |
Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables.[1] There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, chard, Lacinato kale, 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 It was originally made by reheating (i.e. reboiling) the leftover minestrone or vegetable soup from the previous day.[2] Some sources date it back to the Middle Ages, when the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.[1]
See also
Notes
- 1 2 Zeldes, Leah A. (2010-12-08). "Eat this! Ribollita, ribsticking winter 'soup' from Tuscany". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved 2011-05-18.
- ↑ The Silver Spoon (Il cucchiaio d'argento) (2005)
External links
This article is issued from Wikipedia - version of the 4/29/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.