Ribollita di Fagioli e Pane Sciocco
Tuscany — Firenze, Mugello, Val di Pesa
Tuscany's most celebrated peasant soup — a sequence of preparations that begins as a simple bean and bread soup and is transformed over two days by reheating (ribollita means 're-boiled'). Day 1: cannellini beans braised with cavolo nero, stale bread, soffritto, and rosemary until thick. Day 2: the thickened cold soup is sliced and pan-fried in olive oil until a crust forms, or reheated in an oven until the bread swells and the top caramelises. Only Day 2 ribollita is 'true' ribollita.