Organic Ribollita

Typical Tuscan Dish – Organic Ready-Made Soup

The heart of Tuscan cuisine in a dish that smells of tradition and authenticity

The Organic Ribollita of Roots

Radici di Masi Sandra's Organic Ribollita is the most authentic embodiment of Tuscan peasant cuisine, the signature dish that embodies the soul of the Florentine and Arezzo culinary traditions. This legendary soup is born from the expert combination of cavolo nero and Savoy cabbage, which provide structure and character; organic cannellini beans, which provide creaminess and high-quality proteins; and a rainbow of garden vegetables (potatoes, tomatoes, chard, carrots, onions, celery) that blend in a perfect harmony of earthy and enveloping flavors, all enhanced by Tuscan extra virgin olive oil, aromatic wild herbs, and expertly blended spices.

Produced in the Valdarno hills near Arezzo in Loro Ciuffenna, this ribollita embodies the essence of the creative reuse philosophy that has made Tuscan cuisine immortal. Born from the custom of "reboiling" yesterday's soup by adding stale bread and fresh vegetables, it has over time become an iconic dish, sought after even in Michelin-starred restaurants. The very name "ribollita" tells a story of intelligent home economics where nothing was wasted and every leftover was transformed into even tastier and more substantial nourishment.

Each jar captures hours of slow, patient cooking according to the traditional method: the cavolo nero is blanched to soften its tough fibers, the cannellini beans are cooked until they partially fall apart, creating that characteristic creamy consistency, the soffritto of onions, carrots, and celery is gently browned to develop aromatic depth, and all the vegetables are left to cook together until the flavors blend in an indissoluble union. The dense, full-bodied, almost creamy texture is the result of this slow alchemy where humble ingredients are transformed into a dish capable of warming the body on cold winter evenings and nourishing the soul with memories of the kitchens of yesteryear.
 
 
 

The roots of Ribollita lie in medieval Florentine peasant civilization.

Ribollita is one of the most iconic and representative dishes of Tuscan gastronomic tradition, particularly in the areas of Florence, Prato, and Arezzo. Its origins date back to the Middle Ages, when the servants of the great Florentine noble families, after serving their masters' banquets, would collect leftover stale bread and use it to create hearty soups for the following days. The practice of "reboiling" the previous day's soup, adding stale bread and fresh garden vegetables, created an even more flavorful and dense dish, perfect for tackling hard days of work in the fields.

Over the centuries, ribollita has evolved from a leftover dish to a defining symbol of Tuscan cuisine. Every peasant family had their own version, passed down orally from generation to generation: some added more cavolo nero, some preferred savoy cabbage, some used zolfini beans instead of cannellini beans, and some added tomatoes in the summer. The constant ingredient was always stale Tuscan bread (strictly unsalted, a unique characteristic of Tuscan bread born out of ancient medieval disputes over the salt tax), which was cut into thick slices and left to soften in the steaming soup until it partially disintegrated, creating the unique consistency that distinguishes ribollita from all other soups.

Tradition dictated that ribollita be prepared in large quantities on Thursdays or Fridays, consumed hot on the first day, then allowed to cool completely and "ribollita" again the following day (hence the name), enriched with fresh stale bread and a generous drizzle of new olive oil. Ribollita was said to be even better on the third day, when the flavors had had time to fully blend. Azienda Agricola Radici preserves this intangible cultural heritage with devotion, offering a ready-made organic ribollita that respects traditional cooking times and preserves the flavor of the one prepared in the traditional farmhouse kitchens, allowing everyone to bring a piece of authentic Tuscan history to the table.
 
 
 

Choosing Organic Ribollita means taking care of yourself

Organic Ribollita is a true Mediterranean superfood disguised as a humble dish. Kale, the star of the show, is considered one of the most nutritious vegetables in the world: rich in vitamin K, essential for blood clotting and bone health, vitamin C, which supports the immune system, vitamin A in the form of beta-carotene for healthy vision, and bioavailable plant-based calcium. It also contains sulforaphane and other glucosinolate compounds with proven antioxidant, anti-inflammatory, and protective properties, particularly studied for their beneficial effects in preventing various degenerative diseases.

Organic cannellini beans provide high-quality plant-based protein (3,1g per 100g in ready-made soup) rich in lysine, an amino acid often lacking in plant-based diets, along with slow-release complex carbohydrates that maintain stable blood sugar levels and prevent insulin spikes. The abundant dietary fiber (3,4g per 100g) includes both soluble and insoluble fiber: the former nourishes the beneficial intestinal microbiota and helps lower LDL cholesterol, while the latter promotes intestinal regularity and a prolonged feeling of satiety. Beans are also rich in plant-based iron (the absorption of which is enhanced by the vitamin C in kale and tomatoes), magnesium for muscle relaxation, potassium for fluid balance, and zinc for the immune system.

The vegetables from the soffritto and from the garden (carrots, onions, celery, chard, potatoes, tomatoes) create a rainbow of protective phytonutrients: antioxidant carotenoids, sulfur compounds with detoxifying properties, anti-inflammatory polyphenols, and a complete bouquet of B vitamins essential for energy metabolism. Organic Tuscan extra virgin olive oil, added both during cooking and raw, provides cardioprotective omega-9 monounsaturated fatty acids and polyphenols such as oleocanthal, with natural anti-inflammatory properties comparable to those of ibuprofen. With only 71 kcal per 100g, ribollita is perfect for those seeking a filling yet light, nutritious yet balanced diet, capable of providing lasting energy without weighing you down.
 
 
 

How to Best Use: Organic Ribollita

• TRADITIONAL RIBOLLITA WITH TUSCAN BREAD AND RED ONION
  Heat the Ribollita by adding 2 cups of water or organic vegetable broth, bring to a lively boil and arrange generous slices of the sauce on the bottom of rustic terracotta dishes. Tuscan Bread Without Salt Stale for at least 2 days. Pour over the steaming ribollita, add thin slices of raw red onion, cover with a lid, and let rest for 5-10 minutes so that the bread fully absorbs the flavors and becomes very soft. Finish with a generous drizzle of Tuscan Novello DOP Extra Virgin Olive Oil raw and freshly ground black pepper. According to tradition, enjoy with a glass of Chianti Classico.
• CRISPY GRATINATED OVEN-BAKED RIBOLLITA
  For an even more substantial and spectacular version, pour the heated Ribollita into a baking dish, cover with layers of diced Tuscan bread soaked in broth, sprinkle generously with Grated Parmigiano Reggiano DOP o Aged Tuscan Pecorino, sprinkle with extra virgin olive oil and bake in the oven at 200°C for 15-20 minutes until golden and crispy. Perfect for convivial winter dinners that call for a satisfying one-dish meal.
• CREAMY BASE FOR CREATIVE SOUPS AND VEGETABLE MEATBALLS
  Use Ribollita as a thick and tasty base to create vegetable meatballs by mixing it with organic breadcrumbs, grated Parmesan cheese and an egg (or flax seed ground for a vegan version), forming balls to fry or bake. Or dilute it slightly to create a rustic cream soup enriched with croutons with garlic, cannellini beans whole and a spoonful of black cabbage pesto for a contemporary twist on an immortal classic.

The Producer: Radici di Masi Sandra Farm

The Radici di Masi Sandra farm is located in Loro Ciuffenna, in the vibrant heart of the Arezzo Valdarno, where the Tuscan hills still jealously guard the living memory of sharecropping farming. With artisanal passion bordering on vocation and a profound respect for traditional recipes passed down orally from mother to daughter, the farm produces organic vegetable preserves that capture the authentic flavors of authentic Tuscan cuisine, born of necessity but elevated to a sublime culinary art through centuries of peasant wisdom and the exceptional quality of locally sourced ingredients.
 
 
 

Ingredients

Black and Savoy cabbage, cannellini beans, potatoes, tomatoes, chard, carrots, onions, celery in varying proportions, extra virgin olive oil, salt, herbs, spices. Organic products.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 298 kJ / 71 kcal
• Fat: 1,4 g (of which saturated fatty acids: 0,2 g)
• Carbohydrates: 9,8 g (of which sugars: 2,8 g)
• Fiber: 3,4 g
• Protein: 3,1 g
• Salt: 0,75 g

 
 
 
Directions for use: Heat by adding about 2 cups of water or broth. When boiling, add a few slices of bread, cover, remove from heat, and let stand for a few minutes. Serve with a drizzle of extra virgin olive oil.
 
 
 

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