ribollita
[ ree-boh-LEE-tah ]
The word ribollita means "twice boiled," referring to the fact that this Tuscan soup was originally simply leftover
MINESTRONE, reheated the next day and mixed with chunks of bread. But today this rich, thick soup is much more than "leftovers." Slices or chunks of garlic-rubbed bread can be layered either with
MINESTRONE, but also simply with chicken broth,
PARMESAN cheese and cooked vegetables and white beans. The entire mixture is baked until bubbly hot, then served with a drizzle of olive oil.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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