13 hours ago, Rickbern said:As with a LOT of Italian recipes, I find Frank from Memories of Angelina to be one of the best sources out there. He’s comprehensive, he’s a great writer, he researches primary sources and he’s got great taste. I think this is a soup that’s worth doing in the classic way, the whole point of it is that it’s reboiled.
https://memoriediangelina.com/2025/03/07/ribollita/
Heres another recipe I liked, probably even stricter about no shortcuts!
https://www.cookwithgrazia.com/csa-box-content/ribollita-soup-authentic-recipe/
Both of these are fine recipes, and thanks for linking them. I was famliar with the Memorie ... site but somehow missed the ribollita recipe. The Grazia site was new to me, so 
Both will go into my ribollita collection.
While "reboiled" may be traditional, reheated may aso be considered, and I've taken to sometimes aing the soup thicker and reheating it by frying it in a skllet with oil. It's especially nice when the proportion and type of bread is just right.