Savoury Tuscan vegetable stew with traditional wine pairing
Wine with food and ribollita – a perfect duo of Tuscan tradition and culinary cordiality. This rich vegetable soup with kale, beans, old bread cubes and aromatic herbs is a classic of rustic cuisine. Ribollita is characterized by its strong, spicy flavor and its satisfying quality – a real feel-good dish. The combination with the Chianti Colli Senesi DOCG ensures a forward-looking food pairing that perfectly complements the earthy and fruity notes of the soup and ensures a harmonious enjoyment experience.
Ideal wine pairing: Chianti Colli Senesi DOCG (Tuscany, Italy)
The Chianti Colli Senesi DOCG is characterized by its lively acidity, fruity cherry notes and gentle spice nuances. Its medium tannins provide enough structure to do justice to the hearty and partly rustic ribollita without overpowering the light vegetable notes. The combination ensures a balanced balance between freshness and fullness on the palate, which optimally supports the dish in its connection to the soil. Alternatively, an elegant Pinot Noir from Oregon (USA) is suitable, which interprets the taste experience in a modern way with fine fruit and restrained spice.
Further wine recommendations for this dish
Morellino di Scansano DOCG (Tuscany, Italy)
Fruity berry aromas and mild tannins of this red wine harmonize wonderfully with the diverse vegetable notes and the intense texture of the Ribollita. The wine supports the rustic aromas and provides a full-bodied taste experience. Its lingering freshness invigorates the palate and brings oomph to every bowl of this hearty stew. Especially the ripe, red fruits of the Morellino meet the earthy depth and light spice of the beans and kale.
Rosso di Montalcino DOC (Tuscany, Italy)
This wine brings a nice complexity into play with its fresh fruitiness, moderate tannins and light spice. It emphasizes the savoury elements in the dish and ensures a harmonious finish. The balanced fruit provides a lively contrast to the vegetables, while the elegant spice of Rosso di Montalcino perfectly absorbs and prolongs the subtle herbs of Ribollita.
Vernaccia di San Gimignano DOCG (Tuscany, Italy)
As a fresh, mineral white wine with floral and citrus notes, it brings a slight contrast to the intense soup. It invigorates the palate and provides a pleasant freshness and lightness at the meal. The light, restrained acidity and mineral depth tease out the aromas of white cabbage, celery and potato and make Ribollita a modern pleasure with white wine.
Chianti Rufina DOCG (Tuscany, Italy)
A typical Chianti with balanced acidity and spicy fruit that beautifully complements the complex aromas of the Ribollita. Its structure gives the dish depth and finesse. The slightly herbaceous character harmonizes with the Tuscan aromatics in the stew, while the fine tannins form a stable framework for the satiating consistency.
Sangiovese Rosato IGT (Tuscany, Italy)
This fresh, fruity rosé brings an elegant fruit sweetness and a lively acidity, which as a light companion supports the vegetable notes and refreshes the creamy texture of the ribollita. Its fine aromas of wild strawberries and red currants provide a summery lightness, which adds an ingenious, modern twist to this classic of farmhouse cuisine.
The recipe:
Ribollita
Cooking utensils
- 1 Großer Suppentopf
- 1 Holzlöffel
- 1 Messer & Schneidebrett
- 1 Sieb
- 1 Schale
Ingredients
Für die Suppe:
- 300 g Schwarzkohl Cavolo Nero oder Wirsing
- 200 g weiße Bohnen gekocht
- 2 mittelgroße Karotten
- 1 Stange Sellerie
- 1 Stange Lauch
- 1 Kartoffel
- 1 Zwiebel
- 2 Knoblauchzehen
- 2 Zweige Thymian
- 2 Scheiben altbackenes toskanisches Brot gewürfelt
- 800 ml Gemüsebrühe
- 3 EL Olivenöl extra vergine
- Salz Pfeffer
Für das Finish:
- Extra Olivenöl
- Frischer Pfeffer Thymian
Preparation
Vorbereitung:
- Gemüse schälen und klein schneiden, Bohnen abspülen, Brot würfeln.
Suppe kochen:
- Olivenöl im Topf erhitzen, Zwiebel, Knoblauch, Sellerie, Lauch und Karotten anschwitzen.
- Thymian, Schwarzkohl, Kartoffel und Bohnen zugeben, durchrühren.
- Brühe angießen, ca. 35 Min. köcheln lassen.
- Brot unterrühren, nochmals 10–15 Min. sämig kochen lassen.
Abschmecken & Servieren:
- Mit Salz, Pfeffer nachwürzen.
- Mit Olivenöl und Thymian servieren.
Empfohlene Beilagen:
- Toskanisches Landbrot
- Antipasti mit gegrilltem Gemüse
- Tomatensalat mit roten Zwiebeln
