Ribollita
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The king of Tuscan soups: a rich, wintery vegetable minestrone thickened to a stew by soaking stale bread in it overnight, re-boiling it the next day (hence the name, ri-bollita ), pouring it over new slices of bread and liberally drizzling with fresh olive oil. The ingredients vary with whatever grandma’s recipe was, but always includes at least cannellini beans and cavolo nero (a relative of chard), plus vegetables and herbs.
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