Ribollita

Bread, bean and black kale (cavolo nero) soup

Long day today a lot to do and nothing is better than a good portion of a favourite hearty soup to welcoming home with this horrible weather!

Ribollita is a famous Tuscan soup. Like most Tuscan cuisine, the soup has peasant origins.
It was generally made on Friday using the stale bread, left over from the past week (bread was usually made on Saturday when grandmothers would prepare and bake the week's bread for the whole family). The other ingredients were the vegetables from the garden (according to the season) together with potatoes and beans. The next morning (so Saturday), the leftovers of the bread soup, flavored with olive oil and "ribollito" (literally re-boiled), became a breakfast for the people who were used to go to work in the fields.