Tuscan Veg Soup, also commonly known as the Ribollita is one of the oldest soups on the menu. One of Tuscany’s most famous dishes, it is a hearty potage made of bread, beans, and vegetables. There are many variations to the dish but the main ingredients that must remain constant are bread, cannellini beans and lacinato kale found with an array of other vegetables.
Tuscan Veg soup dates back to the Middle ages and is the cuisine of the peasant. Under the feudal system, after the Autumn wine harvest feasts, peasants would pocket the leftover crusts of bread. Before they slipped the bread into their pockets they would wipe clean the plates of leftover meat juices to allow the dense bread to soak up the flavor.
Ribollita meaning to re-boil was leftover minestrone or zuppa re-boiled with the meat juice soaked bread crusts. They would then bulk out the soup with added canellini beans – a delicacy of the Tuscan diet. The peasants would then collect as many vegetables as possible from their gardens, commonly carrots, onion and kale. To make huge pots of soup that were made to be consumed for days. The longer they cooked the soup for the tastier and thicker it became. The ultimate comfort food.
The traditional Tuscan roots of Ribollita soup carry more weight than simply delicious flavor. It carries the history of Tuscany, its tradition of limiting waste, appreciating food, and creating flavorsome dishes. With this in mind we have created a beautiful soup that will have you dreaming of the end of the Autumn wine harvest festival in Tuscany. The Tuscan Veg is on a limited menu so will only be in stores from May through to June. To make sure you enjoy a taste of Tuscany pop into your local Soul Origin to try it today.