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Ribbolita

Inspired by my recent trip, I decided to try my hand at ribbolita, the Tuscan bread soup. I riffed off the recipe from the Silver Spoon, based on what I had available. Recipes for this dish vary widely on ingredients as well as the time required to cook the bread. The Silver Spoon recommended making the soup without the bread, then adding the bread and cooking in the oven for 15 minutes.
This is a hearty, tasty soup. So long as you have the chicken stock available, it isn't hard to make, either. The combination of beans, greens, and mirepoix make for a soup that is both hearty and earthy. The bread adds a subtle texture to the soup.

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