Nutrition
- Protein13%
- Fat38%
- Carbohydrates49%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A thick, revitalizing soup made by re-boiling leftover minestrone with bread and olive oil.
- Cuisine
- Italian (Tuscan)
Typical ingredients
- bread
- cannellini beans
- vegetables
- olive oil
- cabbage
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy
- Origin
- Italy
Read more
Ribollita (lit. 'reboiled') is a Tuscan panade (a variety of bread soup) made with bread and vegetables, often from leftovers. There are many variations, but it usually contains cannellini beans, lacinato kale, cabbage and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion.
Excerpt from the Wikipedia article “Ribollita” · version used · CC BY-SA 4.0
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Ribollita: where else to eat it Back to the menu of Lo Scudo Ristorante Firenze