What is ribollite?

Ribollite is an Italian soup consisting of vegetables such as kale and cannellini beans, and hard or musty bread. Historically, Tuscan peasants were prepared during the winter months. Although modern recipes may differ from traditional counterparts, the soup is always cooked for a strong, steamed consistency.

Its name, translating into Italian to "re-boiling", refers to the fact that traditionally more vegetables and broth would be added and cooked into the soup, as its supply runs low. Such a practice allowed the life of the soup to stretch in a day or two, but it also allowed the soup to change slightly every day. However, other explanations for its name claim that the soup is actually made of the rest of the Minestrone, which added bread to it and appears a few days later. It contained several different types of vegetables that can be able to be dependent on household recipes. Common vegetables among most recipes include kale black leaves or Cavilo Nero, Cannellini beans, onions, noEsnek, carrots and tomatoes. The soup was also traditionally made of musty bread, although modern recipes may require sliced ​​ciabatta, Italian bread with hard crust. Adding bread allows the soup thickening and become steamed.

Some describe Ribollite as a by -product of Minestrone, another type of Italian vegetable soup usually made of small pasta, such as ditalini. After cooking minestron soup and most of them are consumed, the next day is added thin chopped bread. Once the soup soaks into bread and bread thickens the soup, the product is passed and served. Others, however, insist that Minestrone and Ribollite are two very separate soups.

Modern recipes for ribollites generally start with onion, carrots and garnembulded in a pan with lots of extra virgin olive oil. Variations on the recipe may include the addition of bacon at this stage or pancetta, which JE Type of Italian uncomfortable bacon. Tomatoes or tomato paste is then added to uncover browned pieces in a pot, followed by beans, herbs and broth or stock. Sometimes the bark of hard cheese, such as Parmigianno Regianno, is also added and removed after cooking.

After cooking and cooking for 30 to 60 minutes, the soup is then flavored with salt and pepper. The soup can then be loaded into a bowl through crispy bread. This modern method of preparation of Ribollita offers a distinctive variant of traditional recipes where the soup is cooked with already incorporated bread.