Ribollita is the name of the famous Tuscan soup, a traditional Italian recipe from the cities of Florence, Arezzo and Pisa."Ribollita" means "reboiled", that is, you cook it once, then let it rest for a couple of hours, then cook it again by reboiling it.It's a dense, rich soup made with stale bread and winter vegetables such as kale (cavolo nero) and cannellini beans. Savoy cabbage, Swiss chard, carrots and potatoes complete the dish.
