The Ribollita is perhaps the most famous soup of our tuscan tradition. The italian name of the recipe explains that this soup is cooked two times: stale bread is added to cooked vegetables, and all the ingredients are cooked again. It’s made with very poor ingredients such as black cabbage, beans, potatoes and bread. In the past these ingredients were the only source of livelihood available for tuscan peasants. That’s why, with the creativity that characterizes tuscan people, over generations has been developed a so gentle recipe with these poor ingredients. Moreover, this soup is perfect to be served the day after, cooking it again. In our version we use only organic ingredients. We suggest to add raw extra virgin olive oil and a bit of fresh onion.