Throughout Tuscany, White Bean Stew is called Ribollita, which translates to “re-boiled.” This hearty stew originated in hilltop villages throughout Tuscany during the Middle Ages, where hungry, hard-working peasants who served table-side to their wealthy landowners, would pocket the leftover crusts and crumbs and bits of meat after abundant feasts and add these to their soups and stews at home.
Traditionally, it’s a big pot of soup made with simple garden vegetables like onions, carrots, celery, kale, tomatoes and cannellini beans (or white beans) in a flavorful broth, thickened with bread.
||9 × 9 × 15 cm
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