Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (or reboiling) the leftover minestrone or vegetable soup from the previous day with stale bread.[3]
Some sources date it back to the Middle Ages, when the servants gathered up food-soaked bread trenchers from feudal lords' banquets and boiled them for their dinners.[1]
History
It is a typical poverty food of peasant origin, whose name derives from the fact that the peasants cooked a large quantity of it (especially on Fridays, as it is a fasting food) and then re-boiled it on the following days (hence "ribollita").[4]
The dish is first documented in 1910, in L'arte cucinaria in Italia by Alberto Cougnet.[5]
