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Riboliita is a hearty soup originating in Tuscany. What set this soup apart from other Minestra recipes is the use of stale bread to make the soup more substantial (and to economize, of course). This delicious soup is best made a day before serving because it is even better on the second day.
Units: US | Metric
Serving Size: 1 (553 g)
Servings Per Recipe: 4
The following items or measurements are not included: