At a cold raining day, a hearty winter soup really saves the day. We went to a cozy bar & restaurant near Piazza Duomo in Florence. At lunchtime, the narrow bar entrance was full of people having an after-lunch coffee. We went downstairs to have a seat. The place is also full of wines on the shelf and rustic objects as decoration. One waiter kindly tells us the old history of this ancient place. That is the beauty of Italy; everywhere has a history and story to tell.We started with assorted meat on bread. Then followed by a classic Tuscan soup: Ribollita. Ribollita means 're-boiled' in Italian and it would have been reheated day after day – increasing in flavor each time. There are different versions of the recipe, but the main ingredients are: stale bread, cannellini (white) beans and green leafy vegetables (such as black leaf kale) - some versions also add sausage or prosciutto. I followed a Portuguese receipt for a kale sausage soup. It is interestingly similar.
http://www.foodnetwork.com/recipes/mario-batali/bean-soup-in-the-style-of-tuscany-ribollita-recipe/index.html
http://www.bellaonline.com/articles/art18321.asp
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