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Ribollita: Hearty Italian Bean, Bread and Vegetable Soup

I just got back from a trip to Italy, and it’s cold here in Minnesota. Soup season has arrived. I’m in the kitchen making a dish that is all about comfort, humble origins, sustenance (the real kind, not the food fetish hug kind) and deliciousness. Ribollita is a traditional potage made of kale, sometimes cabbage, cannellini beans and bread. It’s a traditional Tuscan meal and an oft-quoted tangible symbol of cucina povera, that group of foods born of necessity. This rustic soup is the meal of the working class and those without work, and there are a lot of ways to make it. You want to add fennel? Do it. Hard squash? Summer squash? Be my guest. That being said, I know Italian cooks who feel it’s not ribollita without kale or Tuscan bread. For the full recipe, become a paid subscriber to Andrew Zimmern's Spilled Milk: https://andrewzimmern.substack.com/su.... You'll get recipes like this every week, you can ask me questions for my Go Fork Yourself videos and much more!