Italy Travel Style Vol. 1

Recipe: Ribollita
by Vanessa Ortega | Italy Travel & Style
Vanessa Ortega founder of Amome.it, a
guide and method of integrating healthy
living, yoga practice, and philosophy into
daily living, shares her favorite winter recipe.
Ribollita is a traditional Italian soup
originating from Tuscany, known for its
hearty, healthy and comforting qualities.
The name "Ribollita" translates to "reboiled,”
referring to the practice of reheating and
enjoying it over multiple days.
This rustic dish is a perfect example of
cucina povera, or "peasant cooking," making
use of simple, readily available ingredients
like vegetables, beans, and stale bread. The
result is a thick, flavorful soup that embodies
the essence of a healthy meal.
Ingredients:
250g (about 1 cup) dried cannellini beans,
soaked overnight
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
1-2 cloves garlic, minced
400g (14 oz) canned chopped tomatoes
1 bunch of kale, stems removed and
leaves chopped
1 small cabbage, shredded
1 rosemary sprig
2 bay leaves
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 liter (4 cups) vegetable broth
200g (about 2 cups) stale bread, torn into
pieces
Instructions:
Rinse the soaked cannellini beans and cook
them in a large pot of boiling water until
tender. Drain and set aside.
In a large soup pot, heat the olive oil over
medium heat. Add the chopped onion,
carrots, celery, and minced garlic. Sauté until
the vegetables are softened, about 5-7
minutes.
Add the canned tomatoes, kale, cabbage,
rosemary, bay leaves, salt, and black pepper.
Stir well to combine.
Pour in the vegetable broth and add the
cooked cannellini beans. Bring the mixture
to a simmer and let it cook for about 30
minutes, allowing the flavors to meld.
Add the torn stale bread to the pot, stirring
to incorporate. Continue to simmer for an
additional 10-15 minutes, or until the bread
has dissolved into the soup, creating a thick,
stew-like consistency.
Adjust the seasoning to taste and remove
the rosemary sprig and bay leaves before
serving.
Serve the Ribollita hot, drizzled with a bit of
olive oil and accompanied by a sprinkle of
grated Parmesan cheese if desired.
Enjoy! This classic Tuscan dish gets better
with each reheating.
ITALY TRAVEL & STYLE VOL. 1