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 Ribollita translates to “reboiled” and was originally made by reheating leftover vegetable soup from the previous day.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.
Food is my happy place 
November 10th, 2011 at 9:25 pm
Love that soup. Also, along those line, I love the French Soupe au Pistou…Seasonal, fresh and a great meal hot or cold.
November 10th, 2011 at 10:37 pm
I’ve never tried this soup! It looks wonderful.
November 11th, 2011 at 1:30 am
That’s a soup. Wow. So rich looking.
November 11th, 2011 at 4:47 am
I’ve heard of ribollita, but I’ve never tried it for myself before. You’ve done an incredible job with this soup