“Everything starts with the minestrone: a stock-based soup with chunks of vegetables and beans”, said Carlo. “The farmer’s wife would spend hours preping a hearty vegetable soup with onions, carrots, celery, potatoes, zucchini, wild herbs from the countryside, lots of cabbage, and cannellini beans.
The day after, she used to serve the same soup but enriched with a few slices of toasted bread. If something remained, it could be served cold (during summer) - with an extra bit of raw onion on top - or warmed up by either reboiling (ribollendo) or sautéing the bread soup with a little extra virgin olive oil in a pan. That's why it's called ribollita!”
According to Carlo, it’s not possible to establish the quantity for each ingredient because traditional ribollita soup is prepared with only available vegetables (quel che c'è). In winter you add kale, but in summer you can use savoy cabbage. As in the past, Carlo’s minestrone for ribollita uses wild herbs and aromatic plants to achieve the right contrast between sweet and bitter flavours. Find out here Carlo's ingredients and method for ribollita. Just to give you an example, I have written down also some ingredients' amounts.