Ribollita
AS AN AMAZON AFFILIATE I EARN FROM QUALIFYING PURCHASES Ribollita originates from the region of Tuscany in Italy. With peasant origins it starts out as a hearty vegetable soup. The next day this soup is then layered in a casserole dish with stale bread to make what the Italians call zuppa di pane (bread soup). The layered bread soup if there are left-overs is baked again until hot and drizzled with olive oil: it is then called ribollita. Ribollita in Italian means re-boiled. For our purposes here we will be making the hearty vegetable soup and serving it with crusty bread. A host of vegetables, beans, broth and fresh herbs is what gives this soup its' heartiness and flavor. It's easy to put together and budget friendly. My version will easily feed 6 people a hearty and wholesome meal for $2.32 per person and that includes the bread! The inspiration for the Ribollita came from my Williams-Sonoma Essentials of Italian Cooking . I did not follow the recipe 100% as I did not use ...