Posted on Tue, Mar. 03, 2009

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RIBOLLITA

This is more of a method of serving soup than an actual recipe, but that's sometimes just what's needed for a quick weekday dinner. Ribollita means "twice-boiled" in Italian, a reference to the fact that leftovers are often used in it.

Ingredients

4 thick slices good bread

Olive oil

Favorite store-bought vegetable or minestrone soup

1 cup cooked pasta (if not using minestrone)

Parmesan cheese

Directions

Heat oven broiler. Brush bread with olive oil and toast until golden.

Divide bread between soup bowls. Heat soup, adding cooked pasta if using. Divide soup between bowls, sprinkle with Parmesan and serve.

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