Let me share some of the history on this great soup.
Ribollita is a Tuscan Soup which means "reboiled"
The origins are peasant and is made from leftovers(bread and vegetables) from the previous day.
I have also read, if you let the soup soak in the flavors over night-it will be much better the next day.
Information is taken from Wikipedia.
Ingredients: 4 Celery Stalks
1 Large Onion
2 Large Garlic Cloves --I used more-love garlic
Diced Tomatoes (14 oz) --I use Pomi Chopped Tomatoes
White Beans (14 oz)--I used two cans of cannellini beans
3 Cups Of Water
2 Chicken Bouillon Cubes --Chicken Stock is good to use--bouillon cubes
are to salty for me
A Few Drops Tabasco
4Tbsp Of Oil
Peel, chop and slice your carrots. Grate the garlic, but reserve 1/2 a grated clove. Dice the onions. Peel, wash and cube the potato. Rinse the white beans.
Heat 2 tbsp oil and cook the vegetables for 5 minutes. Add the potato cubes. Pour in 3 cups of water, the diced tomatoes and season with tabasco, worcestershire sauce and two crumbled up chicken bouillon cubes.
Mix it up, bring to a boil and simmer for 20 minutes.
Mix the remaining garlic with 2 tbsp oil, pepper,salt and dried parsley.
Slice the bread, brush the garlic oil on top and grill the bread until crispy. Chop a handful of parsley. Add the white beans to the soup and half the parsley and season the soup with pepper/salt. Simmer the soup for 10 more minutes. Stir in the remaining parsley and place one bread slice in the bowl and serve the rest on the side.
Enjoy! Recipe taken from kayotickitchen.com