A Tuscan soup that puts leftovers to good use

Whoever argues that they don’t like leftovers might have a bone to pick with the Tuscans. A representative dish of the region, ribollita upstages it’s initial incarnation as Minestra di Pane. The minestra which becomes ribollita is a winter cabbage, vegetable, white bean and bread soup. Stewing a second time, a day or more after it is first prepared, allows for the ingredients, particularly the bread and beans, to further break down and give the soup a creamier texture and rich depth. Ribollita is finished with high quality olive oil that complements the flavors of the land from which this soup’s ingredients came. Found in any reputable Tuscan restaurant, it’s blasphemous to visit the area without giving this soup a try.