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The Milk Street Cookbook

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Milk Street Recipe

Tuscan Soup with Bread, Beans and Greens (Ribollita)

40 minutes

Tuscan Soup with Bread, Beans and Greens (Ribollita)

In Italian, ribollita means “reboiled,” a reference to this dish’s origins as peasant food—leftover bread, beans and inexpensive vegetables were thrown into a pot and simmered to make a hearty stew-like soup. For our version, we cut the bread into cubes, toasted it in olive oil and used it as a garnish so that the bread better retained its texture. We liked red Swiss chard for the color it added, but any variety worked well. Great Northern beans held their shape nicely, but feel free to use cannellini beans instead. If you like, serve topped with grated Parmesan cheese.

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OCTOBER 2019
CHRISTOPHER KIMBALL FOR ZWILLING J.A. HENCKELS 3-KNIFE SET, WORK SHARP CULINARY E5 ELECTRIC BELT-STYLE KNIFE SHARPENING SYSTEM, WORKSHARP E5 UPGRADE KIT

For October’s giveaway, we’re featuring the Christopher Kimball 3-Knife Set—created with the folks at Zwilling J.A. Henckels. To keep your knives in tip top shape, we’re also including a Work Sharp Culinary E5 electric belt-style knife sharpening system, plus the Worksharp E5 upgrade kit.

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