Tuscan Ribollita Borgunto — The Soup of Peasant Tradition

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

Traditional Ingredients

• Tuscan cannellini beans — the protein base of the soup
• Tuscan black cabbage — the signature ingredient, sweet and hearty
• Stale Tuscan bread — for the typical dense texture
• Savoy cabbage, carrots, celery, onion, tomato — the traditional sauté
• Raw Tuscan extra virgin olive oil — the final touch of quality
• No preservatives, no MSG, no additives

How We Prepare It

We follow the original recipe from Valdichiana: slow cooking in a pot over low heat for over 3 hours, with the vegetables added in sequence respecting each one's cooking time. The bread is added in the last 30 minutes to absorb the broth and create the dense consistency that distinguishes ribollita from a simple minestrone.

How to Heat and Serve It

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

Format and Storage

300 g 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.