Ribollita — Italian for “reboiled” — is a hearty Tuscan vegetable and bread soup with peasant origins. Its name comes from the practical reheating of yesterday’s minestrone soup, throwing in whatever leftover vegetables and stale bread you had lying around, and reboiling the whole concoction. I’m happy just to start from scratch and wind up with the same lovely, warm, comforting soup, since leftovers are so rare with four teenage boys eating us out of house and home!
If I had to pick my favorite cuisine, it would be rustic Italian or French. Nothing fancy, just simple, traditional, slow-cooked, handcrafted dishes that you know are made with a whole lotta love. Ribollita is a perfect example…