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White bowl off Ribollita on wooden table with green napkin.

Ribollita

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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.
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Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Course: Soup
Cuisine: Italian
Keyword: Leftovers
Season: Winter
Servings: 4 Servings
Author: Krista Harris

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.