Ribollita is a famous Tuscan soup whose name literally means "reboiled". Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (ie. reboiling) the leftover minestrone or vegetable soup from the previous day.
There are many variations but the main ingredients always include leftover bread (without salt), cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero (Tuscan Kale Lute)  and onion.
CALORIES: 223.1 |
FAT: 6.1g |
PROTEIN: 11.7g |
CARBS: 33.7g |