The famous Tuscan soup, ribollita
Tuscan fare is almost absurdly good. I love that many dishes often have peasant roots, utilising inexpensive, bountiful (in season) ingredients that all come together to make delicious rustic meals.
Ribollita is a perfect example of this. A hearty soup made with leftover bread, cannellini beans and stock vegetables. Ribollita translates to “reboiled” and was originally made by reheating leftover vegetable soup from the previous day.
It’s deceptively filling, probably because of the bread, but is such a delicious way to start a meal that every dinner I had to order it.