The Ribollita is the most typical dish of the Tuscan cuisine. The name “ribollita” means boiled again.
Essentially known as a poor soup without meat, it was one of the most common dishes of the rustic Tuscan cuisine.
It was customary to prepare the soup in great quantity on Friday; the day after it was warmed and eaten again, until Sunday.
The basis is the simple Tuscan soup without meat, a peasant soup made with the most popular vegetables.
Once prepared the soup, with slices of bread, in order to obtain a ribollita it is sufficient to heat it in the oven covered by a surface layer of very thin slices of onion, of course the pan used is the traditional earthenware.
Once the onion browned on surface it can be served hot with olive oil.