If I were to follow my personal preferences in the kitchen,  I would create a different soup for every day of the week.  I love the comfort of folding my hands around a meal in a bowl and adore the endless possibilities a cast iron pot stewing on the stove provides.  The process of cutting, chopping, stirring and simmering wards off the winter chills. But most of all —  making soup satisfies my obsession for vegetables.

The following version of ribollita is inspired by two beautiful, leafy greens: rainbow chard and cavolo nero. This recipe has its roots somewhere between Verona and Florence and is inspired not only by a Tuscan icon, but by the rustic country cooking of the regions of northern Italy. Follow it like a road map and make changes according to the ingredients in your pantry.

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