Have you enjoyed 5 days of soups and more than enough veggies to compensate for a month worth of French fried sides?   Alas, I’ve saved the best for last!  A Tuscan favorite enjoyed by many a peasant past – ribollita!  Ribollita, next to Papa al Pomodoro, was probably one of my best finds during my time studying abroad in Florence.  I honestly don’t know what I would have done without this “kitchen sink” of soups or with the abundance of fresh market goods in my pantry had we not been introduced.  Ribollita isn’t really all that different from other soups.  It generally contains broth, beans, and vegetables, but then you add big chunks of Tuscan pan (bread), which completely transforms the consistency of the soup.  Suddenly it’s thick and creamy enough to comfort even the most homesick of students.  Mangia!


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