Ribollita, which means “re-boiled”, is a thick, stew-like soup of bread, vegetables, and beans. Ribollita originated as a way of using leftover minestrone, which was reheated (therefore, re-boiled) the following day and served with stale bread that soaked in broth and made the dish heartier.
Cavolo nero (a variety of kale that grows in Tuscany), fagioli cannellini (slender, ivory white beans), pane toscano (Tuscan saltless bread), and excellent extra virgin olive oil are essential ingredients in a good ribollita.
