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Ribolita is traditionally a thick Tuscan vegetable stew that is thickened with day old bread. I prefer to simply use a bit less liquid to keep it nice and thick, but if adding the bread appeals to you, a crusty French bread would do nicely. The word Ribollita in Italian means twice boiled or re-boiled. Hence this was often a leftover minestrone soup to which chunks of bread were added just prior to serving..