Ribollita Toscana

Ribollita – Ithunn CC BY-SA 3.0

Ribollita literally means “re-boiled.” This does not mean the soup is re-boiled but rather refers to the use of leftover bean soup.


leftover Fagioli con cavolo nero alla Toscana
10 slices day-old country bread
1 qt. beef broth
2 onions, sliced
extra virgin olive oil

How to make the Ribollita Toscana – Bean Soup Baked with Bread:

Arrange the soup and the bread in layers in a baking pan. Add broth as necessary to moisten. Cover the upper layer with thinly sliced onions. Sprinkle generously with olive oil and put in the oven until hot. Serve hot.

Let your guests add extra-virgin olive oil according to taste. The addition of oil gives the dish a silky, smooth texture.

Serves 4

Regional recipe from Tuscany

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.