This is more of a method of serving soup than an actual recipe, but that's sometimes just what's needed for a quick weekday dinner. Ribollita means "twice-boiled" in Italian, a reference to the fact that leftovers are often used in it.
4 thick slices good bread
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Favorite store-bought vegetable or minestrone soup
1 cup cooked pasta (if not using minestrone)
Heat oven broiler. Brush bread with olive oil and toast until golden.
Divide bread between soup bowls. Heat soup, adding cooked pasta if using. Divide soup between bowls, sprinkle with Parmesan and serve.