Ribollita literally means “re-boiled.” This does not mean the soup is re-boiled but rather refers to the use of leftover bean soup.
leftover Fagioli con cavolo nero alla Toscana
10 slices day-old country bread
1 qt. beef broth
2 onions, sliced
extra virgin olive oil
How to make the Ribollita Toscana – Bean Soup Baked with Bread:
Arrange the soup and the bread in layers in a baking pan. Add broth as necessary to moisten. Cover the upper layer with thinly sliced onions. Sprinkle generously with olive oil and put in the oven until hot. Serve hot.
Let your guests add extra-virgin olive oil according to taste. The addition of oil gives the dish a silky, smooth texture.
Regional recipe from Tuscany