I’ve been thinking about

Ribollita

 

That wonderful soup found mostly in Tuscany.  Here is a recent bowlful of it.  With good olive oil floating on top.

 

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Do I make it from scratch?  Noooooo.   The Esselunga has it in the refrigerated section, but I only buy it when it is on sale.  You can see from the picture, the ingredients, white beans, onions, celery, bietoline is hard to explain but the closest thing to it in the US is bok choy, leeks, potatoes, curly dark kale, savoy cabbage, and carrots.   It is very tasty on a cold winter’s day.

 

 

 

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The already made version comes with kale in it.  The dark, curly kale is what makes the soup.  Of all the ingredients that is the most important one to avoid substituting for.    Here it is in the pan being heated up before I added some more fresh kale to it.   That is why the picture at the top looks so much better.  I am sure there are oodles of recipes for it on the internet.  Just remember to get the kale!

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