Session 133 — Ribollita (Tuscan Bean Bread Soup)
← Block 27–28: Italian Overview
Skill: Tuscan "re-boiled" soup; building body with day-old bread
Read first: Ribollita — Bon Appétit
SE reference: Pressure Cooker Ribollita — SE
What you're learning: Ribollita ("re-boiled") is meant to be made, cooled, then reheated (the name is the instruction). Thick with cavolo nero, cannellini beans, and day-old bread that dissolves into the soup. If it isn't thick enough to hold a spoon upright, it needs more bread or more time.
Full Meal: - Ribollita, ideally made a day ahead and reheated with good olive oil poured on top at the table - Nothing else needed
🎥 Compare Notes: Ribollita — Tuscan Bread Soup — Food Wishes — Chef John's approach to the classic Tuscan soup; compare your bread-layering technique and how the texture develops on the re-boil.