When the chill is in the air, warm soups soothe our body and our souls. Ribollita soup dates back to the Middle Ages with its origins in Tuscan. There are many recipes of this soup, but all of them include inexpensive vegetables, cannellini beans, and bread. When I make it I don’t add the full ½ head of cabbage or the full bunch of Kale; I add diced chicken and I prefer to dip my bread.
Warm ½ cup olive oil in saucepan over medium heat. Add 2 diced carrots, 2 diced celery stalks, 2 chopped potatoes, and 1 diced onion. Season with salt and cook, stirring, 7 minutes. Add 3 diced tomatoes, 1 bunch shredded Kale, and ½ head shredded savoy cabbage. Add 6 cups chicken broth and boil. Decrease heat, cover pot, and simmer 1 hour and 15 minutes.
Stir in 1 15.5 oz. can of cannellini beans. Brush slices of bread (can be stale or just some hearty bread) with olive oil and bake at 375 degrees until crisp (5 minutes), flipping once. Put 1 slice in each bowl and pour soup over.