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.