Ribollita, which means “re-boiled.” This interpretation of ribollita is lighter than most because we left out potatoes, and instead of using bread as a thickener, we crisp bite-size pieces of a country loaf in the oven and either place them in the bottom of individual bowls before ladling in the soup or float them on top as a garnish.

It has a crunchy crust with a melted cheese stuffing, and can be made in advance and reheated in the oven just before serving. Top it with a salad of fresh tomato, basil, and onion, and it makes a complete meal.