It was another of those fridge cleaning moments -you know, the time when you see bits and scraps of assorted vegetables which cannot be made on their own. But together, they create magic (provided you don't try too much of weird experiments like me ;)). I was also in my pantry cleaning process, so was wondering what I can do. Umm..Lets check the fridge - carrots, peas, tomatoes, kale and some Triticale Bread. I checked the section where I store legumes and aha, cannellini beans! Of course - Ribollita!

Ribollita is a Tuscany white bean and bread soup. The term "Ribollita" means "Reboiled" representing the fact that usually this classic dish is made from leftover white bean soup. Stale rustic bread are submerged in the warmed soup until softened and then the mixture is coarsely mashed/blended to resemble a stew, coarse and thick enough to be enjoyed using a fork. Like with any dish, variations abound but all of them use the following ingredients as highlights - white beans, rustic bread, Extra Virgin Olive oil and Kale. Though, these are not star ingredients but are meant to co-exists with others in perfect harmony so that not one ingredient takes the highlight.