Elena Lapini’s Ribollita Recipe

Earlier this month, Elena Lapini of Podere Campriano shared her recipe for ribollita with us. She explained, “Usually, every family in the Florence area (ribollita is typical only in Florence, Arezzo, and the plain of Pisa) has its own recipe that was passed down from generation to generation, and I have my own recipe that came from my grandmother. Here is that recipe, translated into English because we occasionally make it in our cooking classes and I offer it to my English-speaking guests.

“As you might know, it was traditionally a peasant recipe, made of bread, vegetables, and broth. It was usually done on Friday, because the Catholic religion says that meat should not be eaten on Friday, but then it was also heated in the following days and this is why the name ribollita (re-boiled) was born. It seems the name was born around 1910, but already in the Middle Ages, a similar bread soup was cooked that was simply called by another name. Today, it is eaten during winter because of our abundance of winter vegetables.”

Click here to view our 6-bottle sampler of Tuscan reds to pair with ribollita.


  1. kim whitmyre says:

    I put this rebollita together a few days ago…There is very little left at this point! If there is such a thing as “comfort food,” this is one of the pinnacles. Thank you for sharing Signora Lapini’s recipe.

    Kim Whitmyre

  2. David Slater says:

    We made this last week. It was wonderful. I would say, add a good dose of garlic (sauted with the leeks and onions) and don’t spare the kale and cabbage even if the initial volume of the veggies seems huge, they cook way down and add flavor and nutrition. A little crushed red pepper is nice too, and consider some shaved parmesan on the top as it bakes.

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