This hearty, classic, Tuscan vegetable stew was originally a way to use up leftover bread and vegetable soup! Ribollita means “reboiled” due to the addition of cubed bread to thicken the broth. Traditionally made with just a Parmesan rind, we add a hefty dose of imported Pecorino for flavor plus serve ours topped with a deliciously cheesy toast for dipping. It’s northern Italian comfort food at its best and also great for vegetarians.
Options: You can also swap in other leafy greens like Swiss chard and add in diced potato, sliced cabbage, or other hearty vegetables you’d like!