Ribollita (Tuscan Kale and Bean Soup)

This simple but thick and luscious soup is a mainstay of Tuscan cooking and used to be made by re-cooking (ribollire) yesterday's minestrone and simmering it over stale bread in this second incarnation. I make it all in one go, as do many Italians, but it is even better the next day. It takes a while to make unless you are using already cooked beans, but it is worth the time.   Ribollita calls for a modest list of ingredients and the bread and some good olive oil are important. And it's extra good if you have some roasted tomatoes to use, but canned is just fine.  ... Read more »