Ribollita

Ribollita, meaning reboiled, is a Tuscan bread soup traditionally made from leftover bread and vegetables, usually including cannellini beans, lacinato kale, cabbage, and inexpensive vegetables such as carrot, chard, celery, potatoes, and onion, often baked in a clay pot. Like much of Tuscan cuisine it has peasant origins, originally made by reheating large amounts of leftover minestrone or vegetable soup together with stale bread, traditionally on Fridays as a fasting food. Some accounts trace the practice to the Middle Ages, when servants boiled bread trenchers soaked in food left over from feudal banquets, though the dish itself is first documented in 1910 in Alberto Cougnet's L'arte cucinaria in Italia.