This Beloved Tuscan Soup Recipe Turns Stale Bread & Pantry Staples Into A Delicious Dinner

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This Beloved Tuscan Soup Recipe Turns Stale Bread & Pantry Staples Into A Delicious Dinner
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Ribollita means “re-boiled” in Italian; another way of saying, “wow, this will taste even better tomorrow!”

Ribollita Soup Is A Classic Tuscan Comfort Made From Pantry Staples Italians consider stale bread a preferred ingredient for many popular recipes. The word stale does not conjure up negative connotations in Italy. Rather, cooking with stale bread prevents waste. It is often a better choice in dishes that call for firm, hard bread. When stale bread is toasted, then added to broth, it maintains its shape and absorbs all the flavors, becoming an invaluable addition.

They crafted a thick, satisfying soup from dried beans, common vegetables from backyard gardens, and stale bread.“Our first bowl of this hearty soup was prepared by the beautiful, ninety-year-young nonna, Iolanda Marcocci,” says Coleen Kirnan, host, and owner of Tuscan Women Cook. “Iolanda served it al fresco on the terrace outside her kitchen on a long, weathered table overlooking a sweeping Tuscan sunset. It is a rich sense memory we’ll always cherish.

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