Ribollita. Ribollita is an excellent leftover dish rooted deep in the Tuscan culinary tradition. The origin of this dish dates back to medieval times when the nobles used to consume their meals inside of plate-like bread loaves called “mense”(tables).

Once they finished their lunch the leftover bread was given to servants who used it along with the seasonal vegetables to concoct a hearty soup that was usually prepared in large quantities, traditionally eaten through Friday then heated in the following days and time again.


Even today this recipe is part of home cooking, known and appreciated in different variants in the same region expressing family traditions. Usual ingredients include cabbage (preferably two kinds), beans, potatoes, tomatoes, carrots, onions, celery, garlic and onions.