Ribollita
Reboiled bread-and-bean soup
A thick winter soup of cannellini beans, cavolo nero and stale bread, cooked then 'reboiled' the next day so the bread thickens it to a spoon-standing stew.
Key ingredients
cannellini beanscavolo nerostale breadolive oil
What wine goes with Ribollita?
- Chianti DOCG A young, juicy Chianti matches the earthy beans and greens without overwhelming them.
- Sangiovese Fresh Sangiovese echoes the peasant roots of the dish and lifts its density.