This bread soup aka ribollita is packed with flavor and is a great way to use up stale bread or leftover stuffing or dressing. The recipe comes from Tamar Adler’s An Everlasting Meal, one of my favorite books to read from and cook from! I used canned cannelini beans but you could use chickpeas or cranberry beans or really any decent sized bean probably. She says it’s a “less than authentic” ribolitta but it tastes fantastic.
You can keep Parmesan rinds in the freezer until you need them. Just pop them in a freezer bag every time you cut the rind off your cheese. I use pieces about an inch long.
You want to use a plain bread, not one with fruit or nuts or seeds. I used some leftover ricotta chive bread and some leftover dressing from Thanksgiving to make this. It was fabulous! And leftovers reheat well. If your leftovers are really thick, Adler says you can form it into little pancakes and fry them in (more) olive oil. Mine wasn’t quite that thick but that sounds delicious.0