Ribollita Soup Is A Classic Tuscan Comfort Made From Pantry Staples

Italians consider stale bread a preferred ingredient for many popular recipes. The word stale does not conjure up negative connotations in Italy. Rather, cooking with stale bread prevents waste. It is often a better choice in dishes that call for firm, hard bread. When stale bread is toasted, then added to broth, it maintains its shape and absorbs all the flavors, becoming an invaluable addition. Tuscan Women Cook shares a delicious fall soup recipe featuring stale bread that is a favorite of the nonnas of the Tuscan village of Montefollonico as well as the participants of Tuscan Women Cook. 

Like most Tuscan fare, Ribollita dates to the Middle Ages when peasants foraged for whatever food they could find. They crafted a thick, satisfying soup from dried beans, common vegetables from backyard gardens, and stale bread.

“Our first bowl of this hearty soup was prepared by the beautiful, ninety-year-young nonna, Iolanda Marcocci,” says Coleen Kirnan, host, and owner of Tuscan Women Cook. “Iolanda served it al fresco on the terrace outside her kitchen on a long, weathered table overlooking a sweeping Tuscan sunset. It is a rich sense memory we’ll always cherish.”

Ribollita means “re-boiled” in Italian; another way of saying, “wow, this will taste even better tomorrow!” When the bread has an extra day or two to absorb even more of the flavorful broth, Ribollita will thicken and taste creamy. Feel free to add your favorite vegetables and herbs to this recipe. There are no hard and fast rules for Ribollita, except to reheat and enjoy, day after day.