Ribollita, literally means “re-boiled”. This does not means the soup is re-boiled, but rather refers to the use of leftover bean soup.
leftover Fagioli con cavolo nero alla Toscana
10 slices day-old country bread
1 qt. beef broth
2 onions, sliced
extra virgin olive oil
How to make the Bean Soup Baked with Bread:
Arrange the soup and the bread in layers in a baking pan. Add broth as necessary to moisten. Cover the upper layer with thinly sliced onions. Sprinkle generously with olive oil and put in the oven until hot. Serve hot.
Let your guests add extra-virgin olive oil to according to taste. The addition of oil gives the dish a silky, smooth texture.
Regional recipe from Tuscany