A hearty Italian soup with humble origins, Ribollita is made with vegetables and beans and thickened with leftover bread.
The soup thickens as it sits and should not be very liquidy. If you prefer more liquid, feel free to add more water at the end.
*Adding the rind of a block of parmesan cheese is a traditional Italian method of adding flavor to soups. The next time you buy fresh parmesan cheese, you can reserve the rind which is normally discarded. Wrap it in plastic wrap and store in the freezer to use in dishes like this. If you don’t have one, just add some extra grated parmesan cheese as a topping at the end.