Ribollita in the Trenches: A Tuscan Soup Recipe from the Great War is a humble yet soul-warming dish inspired by the kind of meals that offered comfort during times of hardship.

Ribollita, acquacotta, and pappa al pomodoro are all examples of Tuscan soup recipes that include bread as one of the main ingredients that contribute to the hearty soup consistency. Read more ...

Cover again and simmer for a further 15 minutes. To serve, place a few chunks of the bread on the bottom of each warmed bowl and ladle soup over the top.

Add the carrots, onions, celery and 3 of the cloves of garlic that have been chopped. Finely chop the soup celery stalks ( keep the leaves for later) and add to the pan with the rosemary.