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Ribollita Campagnola "Italiana Natura" Zoom

Ribollita Campagnola "Italiana Natura" 300g

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Traditional countryside Soup, contains the best vegetable selection and its ingredients make it an healthy and balanced dish fat-free.

Ingredients: Cannellini beans, beans grat Northern, pinto beans, kidney beans crown, dehydrated carrots, dehydrated tomatoes, dehydrated celery, leek, onion and parsley.

Serving suggestions: Excellent with toasted bread.

Ribollita is a typical Tuscan “poor” soup made with dried bread and vegetables, very common especially in the area of Florence. Its name comes from the habbits of italian farmers who used to cook it a lot (especially on Friday) as it was a light dish. These mixed vegetables and legumes were “stewed” during the following days. Like all other vegetable soups, Ribollita becomes even more tasty when boiled over and over on fire.


Availability: In stock

Product Description


    Ribollita soup:

    200gr.black cabbage




    1cellery stick

    2 fresh tomatos


    1- Take a 5 liters casserole and start create your soffritto:wash,peal and chop   fine onion,carrot and cellery,add 3 table spoon of extra virgin olive oil and add the the saute,stir fry about 5 minuts.

    2- Put under cold water 12 hours and above the ribollita beans,drain and add to the soffritto,add salt and pepper and keep cooking about 10 minuts.

    3- Add the tomatos chopped in 1 cm. Cubes and keep cooking add 2 table spoon of extravirgin olive oil.

    4- Wash,peel and cut in 1 cm.cubes add them with the cooking ribollita soup also add the gabbage cutted in big stripes,add also a bit of salt and pepper.

    5- Serve with cruncy rustical bread and extra virgin olive oil on top.


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