In Marin County, the best Italian restaurant we've got engages in an autumn ribollita frenzy. Kinda like an annual festival, the place dishes out this Tuscan stew, what I would describe as minestrone with bread in it, with molto bravado.
OK, you've guessed correctly that I'm not Italian.
In fact, I may have bastardized this dish beyond repair, but it was molto, molto delicious.
We started with some leftovers that basically amounted to minestrone "un-soup," because it wasn't liquid.
We added them to a pot of vegetables: the world's best little Falcon beans (look 'em up, they're hella cute), tomatoes, zukes, onions... like that. Fresh oregano (come on!). Oh, and some divine veggie broth.
So that became soup, although not very soupy.
Then we poured it over dried bread chunks, which just basically devoured all the remaining liquidness.
We were left with bowls of seriously tasty, um, food! Grated Parmesan on top, or else it would have been vegan.
I think I will always toss bread into my soup from now on.
Wait. I already do.