Ribollita means “re-boiled” in Italian; another way of saying, “wow, this will taste even better tomorrow!”
When the bread has an extra day or two to absorb even more of the flavorful broth, Ribollita will thicken and taste creamy. Feel free to add your favorite vegetables and
to this recipe. There are no hard and fast rules for Ribollita, except to reheat and enjoy, day after day.½ cup extra-virgin olive oil1 28-ounce can whole peeled tomatoes, undrained
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