Because November needs soup

Ribolitta
Tuscan Vegetable & Bread Soup

2 cans cannellini beans
8 cups vegetable stock
1 onion, chopped
4 carrots, chopped
1 celery stalk and some of its greens, chopped
2 yukon gold potatoes, chopped
1 leek, cleaned and chopped
1 head kale, ribs removed and sliced thinly
1/2 head savoy cabbage, sliced in thin ribbons
1 large zucchini, chopped
5-6 cloves of garlic, chopped
2 cups tomato puree
couple springs fresh rosemary
fresh thyme
1/2 teaspoon crushed red hot pepper

parmiagiano reggiano rind
1/2 loaf day old Italian bread, cubed

Saute potato, onion, carrot, leek and celery in some olive oil until relatively soft (about 8 minutes). Add garlic and saute a few minutes more. Add zucchini, kale, and cabbage, and saute for 2-3 minutes.

Add herbs and hot pepper flakes.

Cover with stock and add tomatoes. Add cheese rind.

Bring to a boil and then lower to a simmer. Simmer on low to medium-low heat for about 40 minutes. Add beans and simmer for an additional 10 minutes.

If you choose to add stale bread, add it at the very end. Allow to soak up some broth (about 5 minutes) and allow it to break down. Stir into soup.

To serve, add a piece of cheese rind to bottom of bowl and ladle in some broth and plenty of vegetables. Top with grated parmiagiano reggiano, if desired.