Ribollita is a hearty Tuscan soup that originated in Florence. It is made with stale bread, cannellini beans, vegetables (such as kale, cabbage, and carrots), and a variety of herbs and spices. The soup is typically cooked slowly over low heat, allowing the flavors to meld together. The name 'ribollita' means 'reboiled' in Italian, as the soup is traditionally made by reheating leftover minestrone or vegetable soup from the previous day. Ribollita is a comforting and nutritious dish that is perfect for colder months.
