A million years ago I lived in Florence, Italy, and it was hard to avoid this soup at restaurants, friends’ homes, and gatherings, as it’s a Tuscan staple. Tuscan cooking is best known as “peasant food,” for its simple ingredients, and use of day-old breads and hearty, versatile vegetables like potatoes and Tuscan kale.
Ribollita (means “reboiled”), gets better and better each time you reheat it for a meal, so you can be eating this all week long. Carbophiles will especially love this. Recipe here, via Tuscanycious. Enjoy!