Ribollita Recipes

This soup is easy to make from leftovers. Make it with whatever light-colored beans you have on hand. Adapted from Runners World to be lower fat and lower calories.

A great Italian soup that can be served with day-old bread on top and parmesan cheese.

A cozy Tuscan soup with potatoes, kale (or, if you can find it, wonderful Tuscan cabbage), and cannellini (or white) beans. Add some crusty bread and a salad, and you've got a perfect cold weather meal!

from 101cookbooks.com

Ribollita means "twice boiled" in Italian. This soup is better the second day . . . after it has been boiled again.

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 It was originally made by reheating (ie.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.[1]

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) [2] and onion.
http://en.wikipedia.org/wiki/Rib
ollita

vegetable and bean soup eaten over bread

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A delicious italian peasant soup that my entire family loves!