Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (or reboiling) the leftover minestrone or vegetable soup from the previous day with stale bread.[3]
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 dinners.[2]
It is a typical "poor" dish of peasant origin, whose name derives from the fact that the peasants cooked a large quantity of it (especially on Fridays, being a lean dish) and then "boiled" it in a pan in the following days (hence "ribollita"), because the real soup is heated twice, otherwise it would be a very banal soup of bread and vegetables (therefore not to be confused with bread soup).[4]
The first traces of this preparation date back to 1910 in the book L'arte cucinaria in Italia by Alberto Cougnet.[5]
^ abcWolfert, Paula (2009). Mediterranean clay pot cooking : traditional and modern recipes to savor and share. Hoboken, N.J.: John Wiley & Sons. ISBN978-0-7645-7633-1. OCLC 298538015.
^ abZeldes, Leah A. (2010-12-08). . Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Archived from the original on 2012-06-14. Retrieved 2011-05-18.
ribollita, tuscan, bread, soup, panade, porridge, potage, made, with, bread, vegetables, often, from, leftovers, there, many, variations, main, ingredients, always, include, leftover, bread, cannellini, beans, lacinato, kale, cabbage, inexpensive, vegetables, . Ribollita 1 36 is a Tuscan bread soup panade porridge or potage made with bread and vegetables often from leftovers 2 There are many variations but the main ingredients always include leftover bread cannellini beans lacinato kale cabbage and inexpensive vegetables such as carrot beans chard celery potatoes and onion Its name means reboiled 1 36 It is often baked in a clay pot 1 36 RibollitaTypeSoupPlace of originItalyRegion or stateTuscanyMain ingredientsBread cannellini beans vegetables Media RibollitaLike most Tuscan cuisine the soup has peasant origins It was originally made by reheating or reboiling the leftover minestrone or vegetable soup from the previous day with stale bread 3 Some sources date it back to the Middle Ages when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 dinners 2 Contents 1 History 2 See also 3 References 4 External linksHistory editIt is a typical poor dish of peasant origin whose name derives from the fact that the peasants cooked a large quantity of it especially on Fridays being a lean dish and then boiled it in a pan in the following days hence ribollita because the real soup is heated twice otherwise it would be a very banal soup of bread and vegetables therefore not to be confused with bread soup 4 The first traces of this preparation date back to 1910 in the book L arte cucinaria in Italia by Alberto Cougnet 5 See also edit nbsp Italy portal nbsp Food portalList of Italian soups List of vegetable soups List of bread dishes MinestroneReferences edit a b c Wolfert Paula 2009 Mediterranean clay pot cooking traditional and modern recipes to savor and share Hoboken N J John Wiley amp Sons ISBN 978 0 7645 7633 1 OCLC 298538015 a b Zeldes Leah A 2010 12 08 Eat this Ribollita ribsticking winter soup from Tuscany Dining Chicago Chicago s Restaurant amp Entertainment Guide Inc Archived from the original on 2012 06 14 Retrieved 2011 05 18 Il cucchiaio d argento The Silver Spoon 2005 Ribollita Ricette di cucina Le Ricette di GialloZafferano it in Italian Retrieved 2022 06 10 Petroni Paolo 2010 11 22 Il grande libro della vera cucina toscana in Italian Giunti Editore ISBN 978 88 09 75434 8 External links editRibollita recipe Archived 2012 06 14 at the Wayback Machine nbsp This soup related article is a stub You can help Wikipedia by expanding it vte nbsp This Italian cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Ribollita amp oldid 1215769034, wikipedia, wiki, book, books, library,
