Ribollita

**Ribollita** **History:** Ribollita is a traditional Tuscan soup that originated from the peasant kitchens of Italy. Its name, "ribollita," means "reboiled" in Italian, referring to its characteristic of being reheated multiple times, which enhances its flavors. This hearty soup was originally made by reheating leftover minestrone or vegetable soup, adding stale bread to thicken it, and simmering until it reached a thick, stew-like consistency. Today, Ribollita is celebrated for its simplicity, affordability, and rich flavors. **Ingredients:** - 1/4 cup (60 ml) extra-virgin olive oil - 1 onion, finely chopped - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 can (14 ounces/400 grams) diced tomatoes - 1 can (14 ounces/400 grams) cannellini beans, drained and rinsed - 1 bunch kale or cavolo nero, chopped - 1 small cabbage, shredded - 1 medium potato, diced - 1 parmesan rind (optional) - 4 cups (960 ml) vegetable broth or water - Salt and pepper to taste - Day-old crusty bread, sliced