Ribollita soup can be found everywhere in Tuscany. It’s the Northern Italian version of Minestrone. Traditionally, leftover bread is broken up and added to the soup to thicken it up. Also, there are herbal flavors of sage and thyme which is native to that area of Italy. Please make this hearty soup soon, and you will fall in love with it! You will find the recipe at Diane’s World Cooking on Facebook.
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1 Comment
I love soup season 😋 this looks so delicious Diane 😋 😊