minestra di pane

/mee-NEHS-trah dee PAH-neh/

A hearty Tuscan soup, better known as ribollita, thick enough to eat with a fork, made with caldo verde, reboiled beans and other vegetables such as carrots and celery, flavoured with garlic and herbs, thickened with stale bread. A way of using up all the left-overs and better the second day.

Synonyms in other languages