Ribollita

When it comes to iconic Florence street food, it would be remiss not to mention Ribollita. This hearty and wholesome soup has long been a favorite among Florentines, providing comfort and sustenance on chilly days. Its humble origins and simple yet delicious ingredients make it a cherished staple of Tuscan cuisine.

The name "Ribollita" translates to "reboiled" in English, which gives a hint about its preparation. This iconic soup is traditionally made by simmering a rich vegetable broth with an assortment of seasonal vegetables, such as kale, cabbage, carrots, and onions. The addition of cannellini beans provides a creamy texture and adds a source of protein, making Ribollita a filling and satisfying meal.

But what truly sets Ribollita apart is the use of stale bread. As the soup simmers, day-old bread is added to thicken and absorb the flavors, creating a comforting and rustic texture. The bread gives Ribollita a unique character and transforms it into a substantial dish that warms the body and nourishes the soul.

Today, Ribollita is enjoyed by locals and visitors alike and can be found in many restaurants and street vendors throughout Florence. It is often served with a drizzle of olive oil and a sprinkle of grated Parmesan cheese, which adds a rich and savory flavor to the soup.