Tuscan Ribollita Borgunto — The Traditional Peasant Soup

Ribollita is perhaps the most iconic dish of Tuscan peasant cuisine: a humble soup with medieval origins that over the centuries has become a symbol of the region's gastronomic identity. The name comes from the custom of "reboiling" the previous day's leftover soup, making it even thicker and more flavorful. Our version faithfully respects this centuries-old tradition.

Traditional ingredients

• Tuscan cannellini beans — the protein base of the soup
• Tuscan black cabbage — the iconic ingredient, sweet and leathery
• Stale Tuscan bread — for its typical dense consistency
• Cabbage, carrots, celery, onion, tomato — the traditional soffritto
• Tuscan extra virgin olive oil — the final touch of quality
• No preservatives, no glutamate, no additives

How we prepare it

We follow the original Valdichiana recipe: slow cooking in a pot over low heat for over 3 hours, adding the vegetables one after the other, respecting their cooking times. The bread is added in the last 30 minutes to absorb the broth and create the thick consistency that distinguishes ribollita from a simple minestrone.

How to heat it and serve it

Pour the contents into a small saucepan and heat over low heat for 5-7 minutes, stirring gently. Serve piping hot with a generous drizzle of extra virgin olive oil and, if you like, a pinch of chili pepper. Serve with crusty Tuscan bread. For an even more authentic ribollita, reheat it the next day: resting overnight makes it even thicker and more flavorful.

Format and storage

300g jar — a generous portion for 1 person or a starter for 2. Store in a cool, dry place. After opening, refrigerate and consume within 2 days.

L'articolo Borgunto Ribollita Toscana proviene da Azienda Agricola Borgunto - I nostri vini Chianti.