Ribollita - The Tuscan Soup that LOVES Extra Virgin Olive Oil

An Autumn/Winter Italian Soup, Packed With Flavour (and goodness!)

In the heart of Tuscany, where rolling hills are blanketed with olive groves and vineyards, a dish of humble origins has been perfected over centuries: Ribollita. This isn't just a soup; it's a testament to the Italian philosophy of cucina povera —the art of making magnificent meals from simple, readily available ingredients.

The name "Ribollita" literally means "re-boiled," and its story dates back to the Middle Ages. Legend has it that servants would collect the stale, meat-soaked bread trenchers from their feudal lords’ banquets and, rather than letting them go to waste, would boil them with a variety of seasonal vegetables and beans to create a hearty, nourishing meal. The soup was often made in large batches on a Friday (a day of abstinence from meat) and then reheated—or "re-boiled"—over the following days, with each reheating deepening its flavour.

This peasant-born dish became a staple, relying on local Tuscan produce like cavolo nero (black kale), cannellini beans, and, crucially, unsalted Tuscan bread. The bread isn't just an accompaniment; it's an essential ingredient that thickens the soup, transforming it from a broth into a satisfying, spoon-able meal.

Extra Virgin Olive Oil to Finish

While the ingredients may be simple, the quality of each one is paramount, especially the finishing touch. A generous drizzle of high-quality Extra Virgin Olive Oil is what truly elevates Ribollita. The peppery, fresh notes of a good Tuscan olive oil cut through the richness of the vegetables and beans, bringing all the flavours to life.

For this, we recommend Carluccio's Extra Virgin Olive Oil. Sourced from small, family-run artisans in Calabria —our oil is cold-pressed from carefully selected olives. This process ensures the purity and distinctive flavour are retained. The result is a vibrant, fruity oil with a peppery finish, and notes of green apple and fresh grass that are perfect for drizzling over your finished soup.

A Rustic Ribollita Recipe

Ingredients:

• 1 tablespoon Carluccio's Extra Virgin Olive Oil, plus extra for serving

• 1 large red onion, finely chopped

• 2 carrots, finely chopped

• 2 celery stalks, finely chopped

• 2 cloves garlic, crushed

• 400g can of chopped tomatoes

• 1 litre vegetable stock

• 400g can of cannellini beans, drained and rinsed

• 1 bay leaf

• 200g cavolo nero (black kale), stems removed and leaves shredded

• 4-6 slices of day-old rustic bread (Tuscan or sourdough is ideal)

• Salt and freshly ground black pepper to taste

• Grated Parmesan cheese (optional)

Method:

1. Heat a tablespoon of Carluccio's Extra Virgin Olive Oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook gently for about 10-15 minutes, or until the vegetables are soft and sweet. Add the crushed garlic and cook for another minute until fragrant.

2. Stir in the chopped tomatoes, vegetable stock, half of the cannellini beans, and the bay leaf. Bring to a simmer, then reduce the heat, cover, and let it cook for 20 minutes to allow the flavours to meld.

3. While the soup simmers, use a fork to mash the remaining half of the cannellini beans into a paste. This will help thicken the soup.

4. Add the mashed and whole beans to the pot along with the shredded cavolo nero. Stir well, cover, and cook for another 10-15 minutes, or until the kale is tender.

5. Remove the bay leaf. Tear the stale bread into chunks and stir it into the soup. The bread will start to dissolve and thicken the soup. If the soup becomes too thick, you can add a little more stock or water. Season with salt and pepper.

6. To serve, ladle the hot soup into bowls and, for the final, authentic flourish, generously drizzle with Carluccio's Extra Virgin Olive Oil. A sprinkle of Parmesan cheese is a perfect addition, if desired.

Enjoy this comforting taste of Tuscany, and remember, like all the best things in life, Ribollita only gets better the next day.