Recipe contributed in honor of Gia Bella Rawlings by Cami Rawlings
From the book: Carbohydrates tend to be the best-tolerated nutrient in early pregnancy. This satisfying, traditional Tuscan soup, which uses bread as its main ingredient, sits well if you are suffering from nausea. Since its flavor improves with time, you can reheat it in a microwave for a delicious high-fiber lunch. As is frequently the case with other dishes, there are as many versions of ribolitta as there are cooks, but the basic ingredients remain the same. When I was pregnant with our daughter, Gia Bella Rawlings, I wanted something substantial to make and eat, not an easy task given that we were newly vegetarian. My wife gave me a wonderful cookbook called The Pregnancy Cookbook by Hope Ricciotti, M.D. and Vincent Connelly and we found many recipes in there that I made and craved often. This is one of them. We lost our baby and think of her daily. If she were here today she'd be a beautiful eight-year-old kid who would probably say "not that vegetable soup again!" but maybe she'd like it. We still do.