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Maria's Ribollita Recipe

Ribollita Toscana

(Soup with beans, cabbage, onions and other vegetables)


for the soffritto take the tipical oinion of Certaldo, parsley, leek, carrots, celery.
Add bacon, tomato paste, savoy cabbage and black cabbage, potatoes, green beans, chard, chicory, zucchini, beans.



Put into a pan to sauté the chopped vegetables with a little of diced bacon.
Soon as it becomes golden add the tomatoes or tomato paste, water and coarsely chopped vegetables, all will boil for about 3 - 4 hours.
Counsil to put beans, either whole or smoothies, to make Ribollita more creamy.
When cooked, add at the vegetable soup chopped, not salty and stale Tuscan bread and let simmer for about half an hour
Serve in bowls and add a drizzle of Extra Virgin Olive Oil with raw onions of Certaldo or simple onions as you like.
.. and enjoy your meal!!!