Tuscany Recipes
RIBOLLITA

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RIBOLLITA

Bean Soup Baked with Bread

How to make the Bean Soup Baked with Bread:

Ribollita, literally means "re-boiled". This does not means the soup is re-boiled, but rather refers to the use of leftover bean soup.

Arrange the soup and the bread in layers in a baking pan. Add broth as necessary to moisten. Cover the upper layer with thinly sliced onions. Sprinkle generously with olive oil and put in the oven until hot. Serve hot.

Let your guests add extra-virgin olive oil to according to taste. The addition of oil gives the dish a silky, smooth texture.

Recipe courtesy of The Italian Trade Commission.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM