Ribollita

Preparation

In a medium stainless steel pot, heat the olive oil and slowly braise the diced onion, carrot, and celery (mirepoix) until caramelized and soft.

Pour in the leftover minestrone and bring to a boil. While heating, toast the sliced bread with olive oil until golden. Let cool, season lightly with sea salt and pepper, then break into chunks.

Add the toasted bread to the soup and reduce the heat to a gentle simmer. Stir regularly until the bread is fully dissolved into the soup, thickening it into a rustic, hearty texture.

Turn off the heat and let rest for 10 minutes. Serve in terracotta bowls and finish with a drizzle of raw extra virgin olive oil—Tuscan-style.

Chef's Note: Ribollita, meaning "reboiled," was traditionally made by reheating yesterday’s minestrone with day-old bread and more vegetables like black kale and cannellini beans. The iron-rich kale gives Ribollita its signature Tuscan flavor and should never be omitted.