Also known as Tuscan bread soup, ribollita is a hearty traditional Italian dish - perfect for our cold PNW winters! There are many variations, but its base makes use of inexpensive ingredients that can usually be found on hand in the kitchen - beans, greens, carrots, celery, onions, potatoes, and leftover bread. “Ribollita” actually means “reboiled,” as the soup is traditionally made from reboiling leftover vegetable soup the next day with the addition of bread. If the idea of cooking breadinto your soup is new, keep it in mind as a great way to give slightly stale bread new life and thicken a soup. Any rustic-style bread will do, but we’re partial to a tangy sourdough.

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