{"id":2606,"date":"2025-11-04T15:12:41","date_gmt":"2025-11-04T14:12:41","guid":{"rendered":"https:\/\/portalepienza.readydigital.it\/senza-categoria\/ribollita\/"},"modified":"2026-03-08T22:46:53","modified_gmt":"2026-03-08T21:46:53","slug":"ribollita-di-pienza-the-art-of-tuscan-soup","status":"publish","type":"post","link":"https:\/\/portalepienza.readydigital.it\/en\/local-excellence\/recipes\/ribollita-di-pienza-the-art-of-tuscan-soup\/","title":{"rendered":"Ribollita di Pienza: The Art of Tuscan Soup"},"content":{"rendered":"\n\n\n\n\n

Introduction<\/h3>\n\n\n\n

Ribollita<\/em><\/strong> is the signature dish of rural Tuscan cuisine, known as cucina povera<\/em>, and the version made in the Pienza and Val d’Orcia area enhances the local ingredients. It isn’t a simple vegetable soup, but a thick and hearty comfort food. Its name comes from the fact that it is traditionally re-boiled<\/strong> the following day, to enhance its flavour.<\/p>\n\n\n\n

History and Interesting Facts<\/h3>\n\n\n\n

Ribollita<\/em> emerged from the need to reuse stale bread (with a preference for unsalted Tuscan bread, known as \u201csciocco\u201d) and winter vegetables such as Tuscan kale and beans. It’s a traditional recipe passed down from generation to generation. The secret to its flavour is the generous use of Tuscan kale<\/strong> (which must be “frost-kissed” to be more tender) and the fact that, once ready, it has to \u201crest\u201d to allow the ingredients to blend together.<\/p>\n\n\n\n

\"\" Ingredients (for 6 people)<\/em><\/p>\n\n\n\n

    \n
  • 200 g<\/strong> dried cannellini<\/em> beans<\/li>\n\n\n\n
  • 300 g<\/strong> Tuscan kale<\/li>\n\n\n\n
  • 300 g<\/strong> savoy cabbage<\/li>\n\n\n\n
  • 200 g<\/strong> chard<\/li>\n\n\n\n
  • 150 g<\/strong> potatoes<\/li>\n\n\n\n
  • 1 carrot, 1 celery stick, 1 onion<\/strong> (saut\u00e9ed)<\/li>\n\n\n\n
  • 400 g<\/strong> stale Tuscan bread<\/li>\n\n\n\n
  • Extra virgin olive oil<\/strong>, salt, pepper<\/li>\n\n\n\n
  • Vegetable broth<\/strong> to taste<\/li>\n<\/ul>\n\n\n\n

    \"\"Recipe<\/em><\/p>\n\n\n\n

      \n
    1. Beans:<\/strong> Boil the previously soaked cannellini beans. Put half of them through a food mill to create a cream. Leave the other half whole and set them aside.<\/li>\n\n\n\n
    2. Saut\u00e9ed base:<\/strong> In a large pot, saut\u00e9 the chopped carrot, celery and onion in olive oil.<\/li>\n\n\n\n
    3. Vegetables:<\/strong> Add the diced potatoes, cabbage, Tuscan kale (with the central stalk removed), and the chard, all roughly chopped. Season with salt and pepper and simmer.<\/li>\n\n\n\n
    4. Cooking:<\/strong> Combine the creamed beans and the whole beans, cover with the broth and cook slowly for at least 1 hour.<\/li>\n\n\n\n
    5. Ribollita:<\/strong> In a soup tureen, alternate layers of sliced stale bread with soup. Let it rest for a few hours (or overnight). Before serving, re-boil<\/strong> (reheat) the soup in the pan and serve with a drizzle of raw extra virgin olive oil.<\/li>\n<\/ol>\n\n\n\n

      \"\" Accompaniments<\/em><\/p>\n\n\n\n

        \n
      • Wine:<\/strong> It is perfect with a young, medium-bodied red wine, like a typical local Orcia Rosso DOC<\/strong>.<\/li>\n\n\n\n
      • Seasoning:<\/strong> Adding a generous drizzle of raw, high-quality Tuscan extra virgin olive oil<\/strong> to the dish, perhaps from a local mill, is essential.<\/li>\n<\/ul>\n\n\n\n

        <\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":2604,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_rd_only_specific_pages":false,"footnotes":""},"categories":[52],"tags":[],"class_list":["post-2606","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"yoast_head":"\nRibollita di Pienza: The Art of Tuscan Soup | Portale Turistico di Pienza<\/title>\n<meta name=\"description\" content=\"Tuscan ribollita: a traditional soup from Pienza and the Val d\u2019Orcia, rich and hearty, rooted in rural tradition.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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