This hearty Italian Ribolita soup which translates to reboiled is very well-known in Florence. Day old breadcrumbs give this soup a very creamy texture, and it gets even better if left overnight in the refrigerator and reboiled the next day. The consistency is thick and creamy like a stew, or if you prefer, add more water or stock and thin it out. Filled with carrots, celery, leeks, beans and fresh kale, this soup is hearty and satisfying on a cold day. To make the soup a little thicker, use a food processor and puree one of the cans of beans which adds a nice richness to the soup without the addition of flour or cream and you can omit the bread if you are watching calories. I added a fourth of a cup of diced prosciutto to the sautéed onions to add a smokey flavor, but you can keep it vegetarian and use vegetable stock instead of chicken stock and omit the prosciutto. It has fresh thyme and rosemary for seasoning and a bay leaf. Make a double batch and freeze some for later. Click here for the recipe….