Ribollita in the Style of Siena

This famous Tuscan soup is not really a soup in the literal sense; rather, it is a thick panade, or porridge, of bread, vegetables, and beans baked under a sheet of caramelized onions. It makes a wonderful meal in a bowl.

The word ribollita means “reboiled” in Italian, which is just what is done in Tuscan homes with a two- or three-day-old minestrone. A good ribollita is thick with greens, such as Italian black kale (also called Tuscan kale, dinosaur kale, or lacinato kale) a