The Tuscan Ribollita – a version

Richness of flavour, perfect with a glass of red wine!

  • Servings
    4 servings serves
  • Preparation time
    30 Minutes
  • Cook time
    2 Hours 30 Minutes
  • Total time
    3 Hours

Ribollita is originally a peasant food, typical of the Tuscan countryside: the name literally means “boiled again”, as it comes from an old custom: leftovers from the meal used to be kept in a pot, and placed in the stove, then cooked a second time, on the following day, so to reuse all food.

The richness of flavors and wonderful aromas, result of a long cooking time, will be a sure reward.


  • 200 gr. Savoy Cabbage
  • 200 gr. Kacubati kale
  • 50 gr. Extra-Vergin Olive Oil
  • 1 onion
  • 1 carrot
  • 1 celery
  • 200 gr. Cannellini beans
  • 100 gr. ham
  • 80 gr. tinned plum tomatoes
  • as needed vegetable broth
  • 100 gr. Stale bread


  1. tir fry the onion, carrot, celery, ham and rosemary (finely chopped).
  2. When golden brown, add the cabbage and kale (sliced in short strips) the tomatoes and some vegetable broth.
  3. After about an hour of cooking, add the beans and the b​read (in slices).