MADE FOR A TABLE, MADE TO SHARE.

Ribollita — Tuscan Bread Soup

Prep 25 minCook 1 h 30 min6

01 — INGREDIENTS

Ingredients

  • 300 g dried cannellini beans (soaked overnight)
  • 1 bunch cavolo nero (Tuscan kale)
  • ½ Savoy cabbage
  • 2 carrots, 2 celery stalks, 1 onion
  • 3 cloves garlic
  • 400 g tinned tomatoes
  • 300 g stale country bread
  • 1 sprig rosemary, 2 bay leaves
  • 5 tbsp La Condivisione extra virgin olive oil
  • Salt and pepper
  • large pot
  • wooden spoon
  • ladle

The most generous of Tuscan soups. Slow-cooked beans, cavolo nero and stale country bread, finished — always — with a heavy drizzle of La Condivisione.

02 — STEPS

Method

STEP 01

Beans

Simmer soaked beans with bay leaves until tender, 60–75 minutes. Reserve cooking liquid.

STEP 02

Soffritto

Soften onion, carrot, celery and garlic in 2 tbsp La Condivisione. Add tomatoes, rosemary, and chopped greens. Pour in beans and enough liquid to cover. Simmer 30 minutes.

STEP 03

Bread & Rest

Tear bread into the pot, stir, simmer 10 more minutes. Rest off heat 20 minutes. Serve in warm bowls with a heavy, heavy pour of La Condivisione.

03 — ABOUT THE OIL

La Condivisione

La Condivisione means 'the sharing' — and that is precisely what this oil was blended for. Soft, golden, rounded at every edge, it carries the warm notes of ripe apple, butter and toasted almond. It is the oil you keep at the centre of a long table.

Of the five, La Condivisione is the most forgiving. It does not demand attention; it draws people into a meal. It cooks well, finishes well, and never overwhelms the food it touches — the rare oil that is equally at home with a simple soup and a long Sunday lunch.

Ribollita was built around an oil like this. Twice-cooked, deeply layered, the soup is humble on its own — it is the final pour of green-gold La Condivisione that turns it into something memorable. Stir it in at the bowl; the warmth releases its aromatics without ever cooking them.

Serve with one extra bottle of oil on the table. Let everyone help themselves. That is, after all, the whole point.

PAIRS WITH

La Condivisione

Made for sharing — the velvety La Condivisione is the soul of this dish.

SHOP THIS OIL