Ribollita

Ribollita, which means “reboiled,” was born out of frugality and resourcefulness. You see, in Italian tradition, nothing goes to waste. This recipe has been passed down through generations, from the days when peasants relied on humble ingredients to create nourishing meals. They would save leftover bread, stale and dry, and use it to thicken soups and stews. One day, you make a pot of hearty vegetable soup, and instead of serving it all at once, let it cool and set it aside. The next day, add the leftover bread, reheat it, and something magical happens. The flavors intensify, the soup thickens, and it transforms into this wonderful, rib-sticking dish we now call Ribollita.

As the years passed, Ribollita became more than just a practical way to use leftovers. It became a symbol of resilience and community. In the humble kitchens of Italy, families would gather around steaming bowls of Ribollita, breaking bread and sharing stories. The simple combination of seasonal vegetables, beans, and herbs provided comfort and sustenance during challenging times. Today, this recipe carries the spirit of generations past, reminding people to appreciate the abundance of nature and the value of togetherness. Although the traditional recipe adds the bread to the soup to thicken it up, I prefer to add the bread to my bowl just before serving so that there is still a nice crunch to the bite. This way, everyone at the table can add the amount of bread they prefer to their bowl to enjoy.

• 1/2 Onion diced
• 4 Garlic Cloves chopped
• 3 Carrots diced
• Celery Stalk diced
• 1 Tbsp. Tomato Paste
• 1 Bay Leaf
• 5 Plum Tomatoes skin and seeds removed and diced
• 4 cups Chicken Stock or vegetable stock
• 1 bunch Kale stems removed and leaves chopped
• 4 cups Cannellini Beans cooked and drained
• 1 Dry Baguette cubed
• Salt and Black Pepper to taste
• Extra Virgin Olive Oil
• Pecorino Romano Cheese for topping, optional