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ITALIAN RECIPES TRADITIONAL AND CREATIVE 

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Recipe: ribollita, reboiled soup, Italian traditional recipe of Tuscany

The ribollita is one of the most famous Tuscan soups. 

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BASIC INGREDIENTSMIXED LEGUMES AND VEGETABLES
typologyTRADITIONAL RECIPE OF TUSCANY
ConservationINADVISABLE
seasonALL
difficultiesMEDIUM

Timetable

           served  14 HOURS (minimum)
cooking 2 HOURS (minimum)

REST

12 HOURS (minimum)
 working   30 MINUTES  (minimum)

suggested wine: dry red or aromatic white

ingredients for 6 persons

DRIED MIXED LEGUMES (MIXED LEGUMES SOUP)oz 5150 GRAMS
VEGETABLE BROTH/STOCK6+1/2 PINTS3 LITRES
TOMATO EXTRACT2 TABLESPOONS2 TABLESPOONS
OLIVE OIL6 TABLESPOONS6 TABLESPOONS
BLACK CABBAGE (tuscan kale)6 LEAVES6 LEAVES
SAVOY CABBAGEoz 3+1/2100 GRAMS
POTATOESoz 3+1/2100 GRAMS
CARROTS22
PUMPKINoz 7200 GRAMS
GARLIC1 CLOVE1 CLOVE
ONION11
OLD STALE TUSCAN (WITHOUT SALT) BREADOZ 7200 GRAMS

Notes to the recipe: the name ribollita  (reboiled) is due to the fact that this soup was reboiled for many times on the stove, by adding each day new ingredients (usually from the home garden). So it does not exist a  recipe with coded doses: each winter vegetable is suitable, combined with mixed legumes. The only coded ingredients are: black cabbage or Tuscan kale and the old stale Tuscan bread (it is a bread without salt). The proposed recipe it is a suggestion, to be personalized by your creativity and depending...from the ingredients available in your refrigerator, the new version of the home garden. For making the ribollita use the mixed legumes soup as basis, as show in the photographed recipe.

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