Ribollita and Panzanella

Ribollita and Panzanella

Ribollita is a thick, white-bean and black-cabbage soup—best with submerged bruscetta. The second is leftover bread soaked (whole wheat, like it was for centuries, is best), then mercilessly squeezed, with chopped onions, tomatoes, olives, fresh basil, and balsamic vinegar. Pour lots of fresh olive oil onto both.  

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