Ribollita is a soul-satisfying soup found in the hills of Tuscany, thickened with bread and cooked dried beans. We add loads of fresh spring vegetables and bread bites (be sure to prepare your bread the night before!) to create a thickened minestrone-style soup.
Saffron adds such a wonderful perfume and color to dishes. Here I have gently poached some chicken and vegetables in a saffron-infused stock, then added extra layers of flavors with the Italian classic gremolata, adding orange zest for extra aroma.