Years ago I was in Florence on holiday, and I was thoroughly enjoying the local cuisine.  One item that caught my eye was a soup called "ribollita" with a seeming endless list of ingredients.  I told Chef Jerry Pellegrino that I tried it a few times at different restaurants, and it was never the same way twice.

               Interestingly, the name "ribollita" means "re-boiled" soup, primarily because it was an improvised soup made from yesterday's left over minestrone.  Standard ingredients include torn-up bread, white beans, garlic, a leafy green vegetable and tomatoes, and in all authentic recipes, a chunk of parmesan cheese rind.

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