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Cooking With Emma: Ribollita

There is a seemingly endless list of delicious food to eat in Italy, and I’m doing my best to try them all! (My jeans are not thanking me).  Although I fall in love with most things I eat here, ribollita, a traditional Tuscan bread soup, is consistently one of my favorite dishes in Florence. Each restaurant has its own spin on it, each a different kind of delicious.

I figured I should come back from Italy with at least one new recipe mastered, and after eating ribollita at a few different restaurants, I decided to try my hand at my own version of it. It has turned out a little differently each time, but it’s always been tasty. That’s probably my favorite part of this dish: you don’t have to cook it precisely the same each time for it to turn out deliciously! Each time I make it I get a slightly different mixture of ingredients – generally whatever looks the best at the market that day. Ribollita is a great meal for a family or group of people. The batch I made for this video was enough to serve 4 friends and I for dinner.



  • 1/2 cup EVOO
  • 1/4 cup white wine
  • 2 red onions
  • 3 garlic cloves
  • 2 large carrots
  • 3 stalks of celery
  • 6 tomatoes
  • 20 oz. cannellini beans
  • 5 cups vegetable broth
  • 1/3 lb dense country bread
  • Parmigiano-Reggiano cheese J


  • Salt
  • Black pepper
  • Parsley
  • Thyme
  • Rosemary


*Last, but most definitely not least, I would like to send out a shout out to my brilliant camerawoman, Mary, for her lovely videography, company, and dedication to this project. I couldn’t have gotten where I am today – on this blog or in life – without you. Thanks Mare.


Emma Lamke is the Spring 2015 CEA MOJO Blogger in Florence, Italy.  She is currently a sophomore at the University of Wisconsin-La Crosse.

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