This classic Italian vegetable stew is hearty and heathy—loaded with beans, leafy greens and a comforting layer of artisan bread at the bottom of the bowl. You can vary the ingredients depending on what you find in the market, or tucked into the crisper drawer at home. Try a bit of zucchini or cauliflower. Turnips or parsnips would be perfect, too. A Parmesan cheese rind (an inch or two) tossed into the broth, as the soup simmers, is an old Italian trick that adds wonderful flavor. But no worries if you don’t have one, just add a bit more salt and a healthy sprinkling of Parmesan on each serving.
Ribollita is more of a stew than a soup, if you prefer something more brothy, simply add a bit more stock (or water combined with a tablespoon or two of tomato paste) to the mix—up to two cups.
