Ribollita is a traditional centuries-old Tuscan soup that is made with vegetables and beans and thickened with stale bread. The word “ribollita” actually means “reboiled,” as the soup is traditionally made from reboiling leftover vegetable soup the next day with the addition of bread. The process of reboiling the soup thickens it and makes it heartier. It also concentrates the flavors, so it is commonly said that ribollita is even better the next day. —Sonali aka the Foodie Physician
This vegetarian soup is a hearty, stick-to-your-ribs dish that’s filling and perfect for a cold winter’s night. It's a flavorful and delicious take on the Tuscan peasant stew. This recipe was developed by Sonali aka the Foodie Physician, who is an emergency physician and cookbook author from Florida. You'll be tempted to make this stew every time the temperatures start to drop, as it's a warming hug in a bowl. And the preparation couldn't be easier, since everything comes together in one pot, and you should have most of the ingredients on hand. Here's a brief summary of the steps: In a large Dutch oven, sauté the root vegetables with the garlic and red pepper flakes in some olive oil. Add the tomatoes and kale, and bring to a simmer with the stock, herbs, and Parmesan rind. Add the beans and bread, and simmer for 25 minutes, until the vegetables are cooked through and the ribollita is thick. Serve with some Parmigiano-Reggiano. and dinner is ready to go! Note: The soup thickens as it sits and should not be very liquidy. If you prefer it to have more liquid, feel free to add more water at the end.
It's tempting to talk about all different kinds of comfort food as the fall turns to winter, but after one spoonful of broth-soaked bread and vegetables, we nearly forgot about every cold weather staple we've traditionally urned to. The thick broth is warm, filling, and slightly creamy from the Parmesan rind—which is definitely one of the key ingredients, so try not to leave it out! Our only regret? That we didn't discover it earlier in the season. —The Editors
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