The name Ribollita comes from its preparation.
This dish was prepared in abundant quantity and, the left quantity was used to be eaten the next day re-boiled.
That once was a need, today, is a gastronomic smoothness: the soup of the previous day is a local tradition, but today, it is served with much more ingredients.
INGREDIENTS:
1 black cabbage
1 curly kale
2 bouquet of Swiss chard
3 potatoes
2 carrots 
2 stems of celery
500 grams of tomatos 2 onions
stale bread
thyme
extra olive oil, salt and pepper.
