Ribollita is a famous Tuscan soup made with bread and vegetables. It is a great fall soup.   I first learned of this soup while reading the New York Times and then I read about it again on The Kitchen . There are many variations, but my spouse requested I add sausage (like bacon, it makes everything better). I have also added basil because I think it gives the soup a nice summer “pop”. It served great with crusty bread and wine. Scroll down for drool worth photos, and click on the links for the original recipes. What soups are you making this fall? I think I was drawn to this one as kale was on sale at the produce stand and Ribollita sounded sexy and fancy, although it just means reboiled.