Ribollita
The next night, you can turn minestrone into an even heartier soup, almost a stew—called Ribollita, which means reboiled in Italian. The bread will be very soft and essentially thicken the soup.
Ribollita
Ribollita, meaning "reboiled" in Italian, is a hearty soup made by transforming leftover minestrone into a thick, bread-based stew. Top with olive oil and Parmesan for a comforting next-day meal.
Ingredients
- Leftover minestrone soup
- Leftover bread
- Grated Parmesan cheese, optional
- Olive oil
- Freshly ground black pepper, to taste
Instructions
- The next night add several slices of diced day-old bread to the soup and bring the soup to a boil in a large soup pot. It will be very thick. Serve with a generous drizzle of olive oil on top of each serving and some additional grated Parmesan cheese and freshly ground pepper.
