In honor of S. Tucci in Tuscany, ribollita.
Chock full of seasonal produce, this tasty Tuscan soup is very dense; traditionalists say it should be eaten with a fork, not a spoon. As the flavors continue to blend, this comforting soup only gets tastier over a couple of days, making ribollita the perfect weekday dinner(s)!
Calling a soup made from scratch "ribollita" is a bit of a misnomer. The word means "reboiled," indicating a leftover soup thickened with day-old bread. This kind of dish is typical to la cucina povera, a traditional style of Italian cuisine that literally translates to "poor cooking." Cucina povera was developed by frugal Italian cooks who made the most with what they had. Centuries of transforming simple, readily-available ingredients into products that will last through a long winter resulted in iconic products like prosciutto; stretching a loaf of bread over a few days led to delicious dishes like this ribollita.
https://www.eataly.com/us_en/magazine/eataly-recipes/recipe-ribollita/
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