I am a huge soup fan and one of my all time favorites is Tuscan Bean Stew – aka Ribollita. It’s a traditional Tuscan dish made with leftover bread, beans, and tons of vegetables like kale, carrots, and celery. The name literally means “reboiled,” because it was historically made by reheating leftover minestrone with stale bread, and somehow it tastes even better the next day. It’s rustic, filling, and full of flavor—basically a warm hug in a bowl.

• Mirepoix – Onions, Carrots and Celery are the main vegetables in this dish! Omit if needed, but I would keep in. Leeks and mushrooms make a great addition here.
• Butter Beans – Traditional Ribollita actually uses cannellini beans. However, I find butter beans to be way more delicious. But use any white bean of choice.
• Chicken Stock – This is the stock used for this dish, however you can use any stock of choice.
• Kale – Traditional version of this uses Tuscan kale, however I used curly kale here. Use any kale of choice.
• Canned Diced Tomatoes – I love these for the flavor, however any tomatoes work here! Crushed canned tomatoes are also great.
• Parmesan Rind – This is added to add flavor and umami, omit if you are dairy free.
• Bread – Stale bread is used to thicken this soup. Now you can totally omit, however it won’t be ribollita without it! I used gluten free bread here.