Ribollita (Italy)

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True ribollita in Tuscany does not use pancetta or proscuitto, so I tried it without. I'm also on a diet and this a wonderful filling super low cal bowl of soup. It gets better the next day (ribollita means to reboil so you cook it and reheat the next day. A couple slices of toasted country bread for dipping, and its wonderful.

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This was delicious, though I did not put the bread and cheese on top.

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This soup was WONDERFUL. I was in a chopped contest with my neighbors and we had to use pork salami, potato and red cabbage to work with. I found this receipe and changed the Pancetta to a Sopressata, kept the russet potato, added Kale and shredded red cabbage (half of each kind and changed the diced tomotoes to what I had on hand which were fire roasted diced tomoatoes. Everything else was the same. I was very impressed, everyone raved. We had leftovers next day and it all went. The soup was even better the next day since the ingredients had time to meld together. I will make it again!!

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Made this on a chilly drizzly evening and it was so perfect. Loved the way the house smelled, best of all loved the way it tasted - sooooo good. Husband loved it too - we love good soups! Will make again (and again. May experiment some next time.