Ribollita Pancakes With Greens
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.