Ribollita is one of Tuscany’s many famous bread soups. Typically containing cavolo nero, savoy cabbage, cannellini beans and stale bread, the dish is part of the cucina povera tradition of humble, thrifty dishes, and will likely have contained whichever vegetables were available.
Ribollita means ‘reboiled’, and an essential step to this recipe is to let the soup chill before reheating later for added depth of flavour. Best made in big batches to feed yourself for the whole week, the soup will grow tastier with each day that passes!
