I enjoy all types of soup: creamy purees, thick lentil soups, chunky vegetable soups, clear consommé, refreshing cold soups and so on. But when early spring weather turns cold, this is the soup I like to prepare: the famous Tuscan ribolita.

It is a thick, stick-to-your-ribs soup filled with healthy vegetables, beans and potatoes. It is excellent when first prepared, but like the name suggests (ribolita means to re-boil), the soup improves in flavor when it is reheated…and that makes this soup perfect for keeping around a couple of days!

Most ribolita soup recipes are different from

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