Ribollita-Cooking in Tuscany

Ribollita, the video prepared by Danny Burns, chef of the restaurant "salt" Poggio ai Santi (LI), is definitely one of the most popular dishes of Tuscan cuisine that might recall a soup for the wide variety of vegetables used for its realization.
No doubt the ribollita has a purely rural origin, in fact, both the cooking method used both his composition suggest that this is a very humble dish.
The term "Ribollita" means "boiled again" and refers to the fact that to prepare this dish you used advanced from meals cooked vegetables of the previous days and the Cook went out again along with stale bread, add a drizzle of olive oil after cooking.
In ancient times it was tradition to prepare the ribollita on Friday in great abundance, with leftovers for the week, so you can eat well in the days following it reboots every time.
Of course, throughout Tuscany, every province and every city or town has its own version of ribollita that then has a standard recipe but still has a fundamental rule: to truly be called ribollita must contain two types of beans and cabbage, cabbage and kale.