A few years ago, on one of our trips to the beautiful region of Tuscany, we spent a lovely, long day and evening in beautiful San Gimignano, Italy, a walled city in the heart of the hilltop town and rolling hills of this stunning area of Italia.
We also had one of our most memorable meals under the Tuscan moon enjoying an incredible bowl of Ribollita Soup, made with fresh vegetables and crusty bread. Although we didn’t stay there, we ate at the La Cisterna Hotel in their lovely restaurant, which is truly is to die for. As we move through this lovely season and the nights start getting cooler, this is one dish that will keep you warm and well fed and give you a piece of beloved Italia right in your own home!
This delicious soup is more like a stew. Although primarily vegetarian, it can be easily served as a meal. Top it off with your favorite Italian cheese. My favorite cheese I put on all things Italia is Pecorino Romano cheese, which made from 100% sheep’s milk. Enjoy this dish with a good glass of Tuscan red wine, and there is nothing better! Try this wonderful recipe adapted from the queen of Italian Cuisine, Lidia Bastianich.
This is a nice soup that can be made ahead of time. In fact, the word “ribollita” in Italian means “re-boil.” And for large Italian families this type of dish was not only inexpensive, but a staple and healthy dish. Dating back to the Middle Ages, this Tuscan soup was made in huge pots and would be re-boiled and enjoyed for days on end. Every Tuscan family has their own personalized recipe for this soup – one that has been refined and passed down through generations.
This recipe not only contains day-old Italian bread, is best served with crusty Italian bread which you can dip and enjoy all the flavors! When you make this dish, be sure to close your eyes and take in the smells of the region, you swear you will be transported to Tuscany.