fbpx
Ribollita

Originally a “peasant” recipe for using stale bread, ribollita has become a chic expression of Tuscan cuisine. This traditional vegetarian bread and vegetable soup (whose name means “boiled twice”) combines hard bread with cannellini beans, cabbage, Swiss chard, carrots, kale, celery, onions, and tomatoes. Once cooked and cooled so that the bread absorbs all the broth, cook it again and enjoy! Buon appetito!

 

Affiliations
NBC News
The Smithsonian Associates
The History Channel
Travel + Leisure
Nova
National Geographic
Young Presidents' Organization
CEO
Friends of the Uffizi Gallery
Eataly
Syracuse University
Palazzo Tornabuoni
Ohio Kent State University
Boston College
Contact Us
1-800-943-2336
Weekdays 9am - 5pm ET
P.O. Box 241
East Greenwich, RI 02818
Latest News & Offers
Subscribe now to receive information on Rocky's latest study programs, lectures, interesting posts and much more!
© 2024 Rocky Ruggiero. All Rights Reserved.