When I was growing up, ribollita was always in my Dad’s regular winter soup rotation. And when you dig into this incredibly hearty and entirely vegetarian soup, with its nutty, cheesy notes and wonderful, texture-laden greens, it’s easy to see why.
The dish’s roots are Tuscan and undeniably peasant. The inclusion of day-old bread not only drives that home, but morphs the dish’s most comforting bites into something approaching a Italian-style veggie-and-dumplings in which hunks of crusty goodness soften into silky carb comfort that’s steeped in rich, tomato-y broth. It also ticks the “complete protein” box alongside cannellini beans.
Like Dad, Bon Appétit and everyone else, Chef Kevin Fonzo cooks the bread in the soup.
“Italians waste nothing!” said the man behind La Tavola, which presents sumptuous Italian meals around communal tables at the Emeril Lagasse Foundation Kitchen House and Culinary Garden, found inside the Edible Education Experience in Orlando’s College Park neighborhood. Fonzo makes lots of focaccia.