La Ribollita, or Tuscan bean soup, is a hearty and thick soup that originated in Tuscany. “Ribollita” means “reboiled” in English, as the soup was made as a way for people to use their leftover vegetables, bread, and beans to make a delicious and simple meal. Continue reading to learn more about La Ribollita and Giolitti Deli’s recipe to make your own Tuscan bean soup at home!
About La Ribollita
La Ribollita has many variations but is mainly used with inexpensive ingredients such as beans, carrots, celery, and onions. Like many Tuscan dishes, the soup originated from peasants in the area. Originally, it was made by reheating leftover soup from the previous day- usually minestrone or vegetable soup.
To make La Ribollita at home, you will need:
- 1 lb dried cannellini or borlotti beans soaked overnight and then cooked until tender
- 3 Tbsp olive oil
- 2-3 cloves of garlic, finely chopped
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, diced
- 1 sprig fresh rosemary
- 1 pinch of crushed red pepper
- 1 ham bone or one prosciutto end*
- Freshly grated parmesan cheese
- Salt and black pepper to taste
*(for a vegetarian option, simply cook without the pork)
Start by heating the olive oil in a large pan and gently sauté the garlic, onion, carrot, celery, rosemary, and crushed red pepper. Next, add the ham bone and cover with water or the broth of your choice. Season the ham and vegetables with salt and pepper, and turn the heat down to simmer. When the vegetables are nice and tender, remove the ham bone. If you cooked a prosciutto end instead, chop the meat and add it to the pan of vegetables.*
Add half (½ lb) of the dried cannellini or borlotti beans to the pot, and puree the other half with some of the soup liquid. Be careful when using a blender or food processor, as the soup liquid will be very hot. Add the puree to the soup and simmer until hot. Lastly, season to taste and serve with freshly grated parmesan cheese and crusty bread, and enjoy. In addition to a hearty soup, you can also add small pasta, such as ditalini, to the dish to make it pasta e fagioli!
*When cooking prosciutto, you will want to cut it into pieces and cook it separately, covered in water until the meat pulls apart. Drain the meat and allow it to cool overnight. Then skim the fat from the liquid, and use the prosciutto cooking water in your soup.
Authentic Italian Cuisine From Giolitti Deli
Giolitti Deli is a full-service Delicatessen in Annapolis, MD, specializing in authentic Italian cuisine. Founded in 1992, we use the freshest ingredients to make time-honed recipes from scratch, with no MSG or preservatives. We believe in real food and offer many healthy options, including vegetarian and vegan menu items. At Giolitti Deli, we make our own sauces, mozzarella, grilled and roasted vegetables, bread, pizza dough, and desserts, and our sandwiches, salads, pasta, pizza, and entrees are made to order. Owner Mary Giolitti has combined her passion for great food and fine wine to offer Annapolis a true taste of Italy!
Team members who also make the business possible include Manager Kathy Hunter, Manager and Catering Director Cheryl Molesky, Head Baker Porfirio Diaz, Chef Alfredo Escobar, and Deli Manager Noe Merino. To contact us, please visit our contact page or give us a call at 410.266.8600. Also, be sure to keep up with us on Facebook, Twitter, LinkedIn, and our blog!
Tags: Giolitti Deli, italian food, recipe, soup