When you’ve got leftover Ribollita (a Tuscan-style soup made with bread and vegetables), then you’ve got the makings of delicious savory pancakes. Yes, it might seem like an unlikely thing to do with extra soup, but the bread-infused broth is just three ingredients away from a batter. You’ll stir panko breadcrumbs, olive oil, and a bit of salt into the bean-and-veggie-packed soup and fry the pancakes up until golden. Voila! An easy way to transform last night’s dinner into this tomorrow’s lunch.


Credit: Victor Protasio

Recipe Summary

20 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Mix Ribollita and panko in a large bowl, stirring and mashing lightly, until mixture easily holds together. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Working in 2 batches, add ¼-cupfuls of ribollita mixture to skillet and flatten gently to about 1/2-inch thickness. Cook until golden brown, about 3 minutes per side. Repeat with remaining oil and ribollita mixture, adding more oil if skillet looks dry. Transfer to a baking sheet fitted with a wire rack. Season with salt. Dress greens with lemon juice. Serve pancakes with dressed greens.