Tuscan Ribollita – The Recipe by Jackie Acho | Nov 16, 2014 | Food | 0 comments Tuscan Ribolitta044 Use vegetable broth. Make a lot. Freezes well. If you are veggie but not vegan, the parm is lovely. Crostini with olive oil either way! Share this:Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window) Submit a Comment Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email.