that beautiful Tuscan soup with the flavors of yesteryear

Ribollita is an amazing Tuscan bread soup with a whole load of delicious vegetables, prepared in an earthenware pot. Like most traditional dishes, the soup has its roots in farming. In the olden days, it was made by heating up leftover minestrone or vegetable soup from the previous day with bread. his incredible ribollita is a Tuscan peasant soup made with cabbage, particularly the famous cavolo nero or black cabbage, beans, potatoes, carrots, tomatoes and bread. The amazing thing about this soup is that it’s not freshly cooked, but re-cooked. That’s what gives it its deliciously dense and pleasant texture. Ribollita literally means “brought to the boil again.” The base is a delicious bread soup (zuppa di pane), which is reheated the next day to give it a more structured texture. And the incredible flavor? That comes from the fresh vegetables! The story goes that Ribollita was brought to farmers in the fields because it didn’t really have time to cool, and the workers enjoyed it sitting in the middle of nature. Some sources even trace its origins back to the Middle Ages, when servants would collect the bread crumbs soaked in food at feudal lords’ banquets and boil them for their dinner. You’ll be thrilled to know that Ribollita is available à la carte at the famous Siena restaurant! And now for the perfect wine matches for this incredible soup! Ideal for those chilly evenings, we have the amazing Chianti Classico, the exquisite Verdicchio and the delicious Cabernet Franc. Enjoy this delicious meal at Siena Restaurant Subscribe to the Thalias newsletter for exclusive offers, invitations to events and culinary news. Subscribe here Find out more: Discover our culinary world in more detail. Visit our website