Originally a “peasant” recipe for using stale bread, ribollita has become a chic expression of Tuscan cuisine. This traditional vegetarian bread and vegetable soup (whose name means “boiled twice”) combines hard bread with cannellini beans, cabbage, Swiss chard, carrots, kale, celery, onions, and tomatoes. Once cooked and cooled so that the bread absorbs all the broth, cook it again and enjoy! Buon appetito!