Ribollita is one of the great dishes of rural Tuscany. Its name literally means “reboiled,” a reflection of how the dish is traditionally prepared. The soup begins as a brothy vegetable and bean soup served on the first day, often ladled over toasted bread in each bowl. The next day it is reheated and more bread is added directly to the pot, transforming the soup into the thick, rustic dish that gives ribollita its distinctive character.

In that way, ribollita is really two meals in one. The first day it is a hearty but brothy soup, perfect for soaking up with good bread. By the second day, the bread has absorbed the broth and the soup becomes richer and thicker, almost like a stew. It’s a practical and delicious example of how Italian cooking often turns yesterday’s meal into something even better the next day.