The Ribollita typical Tuscan recipe is a poor dish handed down to us by Florentine peasants based on vegetables and in particular black cabbage, savoy cabbage and what nature offered at the time.
The Ribollita typical Tuscan recipe is a soup rich in vegetables (main dish) which, once ready, is poured directly on slices of stale bread becoming an amazing main dish!
Ribollita is the same soup that is heated in the evening ( boiling) in a pan with a little olive oil and eaten.
When I prepare the ribollita I use the pressure cooker capable of cooking the vegetables in a few minutes.
Or you can cook in a pot with for about an hour.
INGREDIENTS FOR 8 PEOPLE OF RIBOLLITA TYPICAL TUSCAN:
- 1/2 black cabbage
- 4 medium potatoes
- 1/2 Savoy cabbage
- 4 Carrots
- 2 Onions
- 1 leek
- 4 Zucchini
- 5 Celery ribs
- 2 vegetable stock
- Salt vegetable stock
- pepper vegetable stock.
- Fresh thyme a few sprigs
- 700 gr. of tomato purée
- 400 gr. of beans already cooked and minced
- 400 gr. of beans already cooked but entire
- Water as required
- stale bread as required
- To be add optional: 100 gr. of green beans, a few leaves of chard, a few leaves of spinach.
It starts with cleaning the vegetables.
Soak the vegetables for an hour in water and baking soda to disinfect them.
Cut the zucchini into slices, into the strips of black cabbage, the chard, the spinach in little pieces and put everything on one side.
Meanwhile, chop 400 gr. of cooked beans.
Pour 1 cm of oil into the pressure cooker and brown the carrots, onions, leek, celery, adding fresh thyme.
Fry for 15 minutes, then add the rest of the vegetables, the minced and the tomato purée.
Now you can put adding 2 vegetable stocks, salt, pepper and the water needed for cooking.
Then, close with the lid and cook over medium heat, until the pressure cooker starts whistling.
From now on, lower the heat to low and cook for 8 minutes.
After the minutes for cooking, vent very carefully and then when the valve is lowered you can remove the lid and continue to cook for another 20 minutes over low heat ( no lid ).
In the last 10 minutes add 400 gr. of entire beans drained of their liquid.
You will need to get a rather liquid soup.
Taste the soup, it will have to be tasty well otherwise add salt.
In the meantime, cut the slices of bread not too large and put them on one side.
When the soup is ready you will start making layers of bread alternating them with layers of soup.
Then put a few slices of bread in a pan, season with a little salt, pepper and then pour over a large part of the soup with the broth, continue until the pot is full.
With a fork make sure that the broth has been completely absorbed by the bread and then you can serve by pouring a drizzle of extra virgin olive oil over it.
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