Ribollita is a traditional Tuscan vegetable and bread soup that is both nutritious and delicious. It is made by simmering a variety of vegetables such as kale, cabbage, carrots, and beans in a flavorful broth, then adding chunks of stale bread to thicken the soup. The name 'ribollita' means 'reboiled' in Italian, as the soup is traditionally made by reheating leftover minestrone from the previous day. This dish is hearty and filling, perfect for a cold winter's day. It is often served with a drizzle of extra virgin olive oil and a sprinkle of Parmesan cheese.
