Apparently winter is not quite done with us.  Just as we were ready to shed jackets and socks, and slip on sandals, a brisk wind blew into town—nipping at our heels as we scurry from car to house.  Spreading a frown across our spoiled-Californian, spring-fever-ready faces.  There are other reasons for our funk as well, and as we shake our heads at the news reports of recent days, a chill settles deeply into our bones.  We need something warm and soothing for dinner.  A bowl of comfort.  Ribollita.

Ribollita is a classic, rustic Italian soup reminiscent of Minestrone—laced with vegetables, hearty beans, herbs and a bundle of healthy greens.  The difference is in ribollita’s base of bread cubes—from a good rustic loaf or baguette.  And herein lies the comfort, too.  (In that spirit, it couldn’t hurt to add some potatoes to the meal as well—so roast up a batch of our smashed potatoes from last week, if you haven’t already.  Or even if you have.)

This soup (some would say stew) is the perfect answer when you unearth a forgotten baguette tucked in the drawer, that’s just a day or two past even garlic toast.  The desiccated chunks soak up tomatoey broth like thirsty children, and disappear into the bowl, leaving velvety substance in their wake.  This is soup that fortifies the stomach and the soul—even when no one feels much like eating.  Boston, we’re thinking of you as we raise our spoons.  And wish we could offer a bowlful.

Click here for our Ribolitta recipe.