{"id":3994,"date":"2025-02-23T18:03:11","date_gmt":"2025-02-23T18:03:11","guid":{"rendered":"https:\/\/www.agrimarconi.com\/?p=3994"},"modified":"2025-03-16T20:01:25","modified_gmt":"2025-03-16T20:01:25","slug":"tuscan-ribollita","status":"publish","type":"post","link":"https:\/\/www.agrimarconi.com\/en\/tuscan-ribollita\/","title":{"rendered":"Tuscan Ribollita"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Tuscan Ribollita<\/strong> is a <strong>typical regional dish<\/strong>, rich in ingredients.\ud83c\udf72<br>Why is it called that? The article will reveal it only at the end, for those who don&#8217;t know. \ud83d\ude09<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients for a perfect ribollita:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>300 g of Tuscan black kale<\/li>\n\n\n\n<li>200 g of savoy cabbage<\/li>\n\n\n\n<li>300 g of cannellini beans<\/li>\n\n\n\n<li>3 carrots<\/li>\n\n\n\n<li>3 potatoes<\/li>\n\n\n\n<li>2 zucchini<\/li>\n\n\n\n<li>2 tomatoes<\/li>\n\n\n\n<li>1 onion<\/li>\n\n\n\n<li>1 celery<\/li>\n\n\n\n<li>2 cloves of garlic<\/li>\n\n\n\n<li>300 g of stale Tuscan bread<\/li>\n\n\n\n<li>Extra virgin olive oil<\/li>\n\n\n\n<li>Salt and pepper<\/li>\n\n\n\n<li>Vegetable broth<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">As you can see, some ingredients are typical of the Tuscany region or widespread in the area of central Italy: Tuscan black kale cabbage, cannellini beans, savoy cabbage. The original recipe calls for <a href=\"https:\/\/www.regione.toscana.it\/-\/pane-toscano-dop\" target=\"_blank\" rel=\"noreferrer noopener\">Tuscan DOP bread <\/a>and for local extra virgin olive oil, the Tuscan one, <a href=\"https:\/\/www.agrimarconi.com\/en\/#products\" target=\"_blank\" rel=\"noopener\" title=\"\">like ours<\/a>.<\/p>\n\n\n\n<div class=\"wp-block-group is-nowrap is-layout-flex wp-container-core-group-is-layout-7387b849 wp-block-group-is-layout-flex\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.agrimarconi.com\/wp-content\/uploads\/2024\/05\/IMG-20221116-WA0011-e1715336486370-edited.jpg\" alt=\"\" class=\"wp-image-2943\" style=\"width:199px;height:auto\"\/><figcaption class=\"wp-element-caption\">Azienda Agricola Marconi Matteo<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"682\" src=\"https:\/\/www.agrimarconi.com\/wp-content\/uploads\/2025\/02\/pane-toscano-1024x682.jpg\" alt=\"\" class=\"wp-image-3983\" style=\"width:452px;height:auto\" srcset=\"https:\/\/www.agrimarconi.com\/wp-content\/uploads\/2025\/02\/pane-toscano-1024x682.jpg 1024w, https:\/\/www.agrimarconi.com\/wp-content\/uploads\/2025\/02\/pane-toscano-600x399.webp 600w, https:\/\/www.agrimarconi.com\/wp-content\/uploads\/2025\/02\/pane-toscano-300x200.jpg 300w, https:\/\/www.agrimarconi.com\/wp-content\/uploads\/2025\/02\/pane-toscano-768x511.jpg 768w, https:\/\/www.agrimarconi.com\/wp-content\/uploads\/2025\/02\/pane-toscano.webp 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n\n<div style=\"height:22px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparation of the Ribollita<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Cook the beans<\/strong>: soak the cannellini beans overnight\ud83c\udf19. Then cook them in water until they become tender.<\/li>\n\n\n\n<li><strong>Prepare the Vegetables<\/strong>: cut all the vegetables into pieces. \ud83e\udd6c\ud83e\udd54<\/li>\n\n\n\n<li><strong>Saut\u00e9<\/strong>: in a large pot, saut\u00e9 the chopped onion \ud83e\uddc5, celery and garlic\ud83e\uddc4 in extra virgin olive oil \ud83e\uded2.<\/li>\n\n\n\n<li><strong>Add the Vegetables<\/strong>: add the chopped vegetables and tomatoes \ud83c\udf45. Cover with vegetable broth and cook until the vegetables are tender.<\/li>\n\n\n\n<li><strong>Add the Beans<\/strong>: add the cooked beans and continue cooking for further 10-15 minutes.\ud83d\udd65<\/li>\n\n\n\n<li><strong>Layering<\/strong>: in a bowl, alternate layers of stale bread\u00a0\ud83e\udd56 and vegetable soup. Let it rest for a few hours.<\/li>\n\n\n\n<li><strong>Boil again:<\/strong> <strong><em><mark style=\"background-color:rgba(0, 0, 0, 0);color:#266284\" class=\"has-inline-color\">boil again the soup<\/mark><\/em><\/strong> and serve hot with a drizzle of extra virgin olive oil.<br><br>\ud83e\udd13<mark style=\"background-color:rgba(0, 0, 0, 0);color:#266284\" class=\"has-inline-color\"><strong>Here then is the origin of the name<\/strong> <strong><em>Ribollita<\/em><\/strong>!<\/mark><\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Our Oil is needed twice in this <strong>typical tasty dish<\/strong> that is greatly appreciated, especially when the weather is cold.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity is-style-dots\"\/>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-group is-vertical is-content-justification-right is-layout-flex wp-container-core-group-is-layout-39b4ccbb wp-block-group-is-layout-flex\">\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/www.agrimarconi.com\/wp-content\/uploads\/2023\/09\/CLZ-1.jpg\" alt=\"Autore\" class=\"wp-image-1381\" style=\"width:99px;height:auto\"\/><\/figure>\n\n\n\n<p class=\"has-text-align-right wp-block-paragraph\">Claudia Zucca<br>Web Content Creator<\/p>\n<\/div>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tuscan Ribollita is a typical regional dish, rich in ingredients.\ud83c\udf72Why is it called that? The article will reveal it only at the end, for those who don&#8217;t know. \ud83d\ude09 Ingredients for a perfect ribollita: As you can see, some ingredients are typical of the Tuscany region or widespread in the area of central Italy: Tuscan [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":3981,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[96,55,23,24,25],"class_list":["post-3994","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","tag-buy-extra-virgin-olive-oil","tag-easy-recipes","tag-evo-oil","tag-extra-virgin-olive-oil","tag-tuscan-oil"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"Tuscan Ribollita is a typical regional dish, rich in ingredients.\ud83c\udf72Why is it called that? The article will reveal it only at the end, for those who don&#039;t know. \ud83d\ude09 Ingredients for a perfect ribollita: 300 g of Tuscan black kale 200 g of savoy cabbage 300 g of cannellini beans 3 carrots 3 potatoes 2\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"Matteo Marconi\"\/>\n\t<link rel=\"canonical\" href=\"https:\/\/www.agrimarconi.com\/en\/tuscan-ribollita\/\" \/>\n\t\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 5.0.3\" \/>\n\t\t<meta property=\"og:locale\" content=\"en_US\" \/>\n\t\t<meta property=\"og:site_name\" content=\"Olio Toscano Agrimarconi - L&#039;olio extra vergine d&#039;oliva toscano, un &#039;eccellenza italiana\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"Tuscan Ribollita - Olio Toscano Agrimarconi\" \/>\n\t\t<meta property=\"og:description\" content=\"Tuscan Ribollita is a typical regional dish, rich in ingredients.\ud83c\udf72Why is it called that? 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