The name "Ribollita" means reboiled. It originated in Tuscany and is one of their more traditional recipes. The dish is a result of the "don't throw anything away" mentality of the Tuscan culture. Peasants would gather the leftover bread and the juices from the leftover meals and then add whatever vegetables they had growing in the garden. The soup would cook overnight ready for consumption the next day. It could be reheated over and over and taste even better each time. There are many variations of this soup, but the basics are the leftover bread, cannellini beans, and Tuscan kale. Added to it are inexpensive veggies such as carrots, potatoes, celery, and onion.