This baked bread and vegetable soup is the ultimate comfort food. Ribollita, which means reboiled, was devised by Tuscan cooks as a way to serve minestrone soup left from the previous day. The soup is layered with peasant bread and baked—it can also be simmered—until hot and bubbly. This recipe is our lower-fat adaptation of Tuscan Ribollita. The recipe may look long and involved, but it can be prepared in advance and in stages.