Ribollita

Italy · Europe

Short description: This hearty soup turns leftover bread and vegetables into a dense, reheated bowl with beans for body.
Ingredients: Stale bread, cannellini beans, cabbage or kale, carrot, celery, onion, tomato, olive oil, and broth.
Cultural note: It is associated with frugal rural cooking, where yesterday’s bread becomes the structure of a new meal.
Common misconception: It should not be thin; the bread thickens the soup until it is closer to a stew.

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