Ribollita

This traditional Tuscan soup is the perfect way to warm up as the weather gets cooler.

Serves 8

• 1/4 olive oil plus extra for serving
• 1/4 cup each chopped fennel, celery, onions, carrots
• 1 garlic clove, minced
• 1/4 tsp. dried thyme
• 6 cups vegetable broth
• 1 28-oz. can plum tomatoes, chopped
• 2 cups peeled and diced russet potatoes
• 1 1/3 cups rinsed and drained canned cannelini beans
• 1 cup finely shredded Swiss chard or Savoy cabbage
• 1 cup diced zucchini
• 2 tbsp. each chopped fresh parsley and basil
• 8 slices (1 per bowl) 1/2-inch thick diagonally sliced Italian bread
• Salt and freshly ground pepper, to taste

Directions

Combine olive oil, fennel, celery, onions, carrots, garlic, and thyme in a large, heavy saucepan. Cover and cook over medium-low heat until the vegetables are very soft, about 15 minutes. Do not brown.

Stir in the broth, tomato, potato, beans, and Swiss chard. Heat to boiling. Reduce heat to low and simmer 15 minutes. Add the zucchini, parsley, and basil. Cover and cook 2 minutes. Add salt and pepper. Remove from heat.

Refrigerate for 24 hours. Just before serving, heat to boiling. Place a piece of bread in each of 8 soup plates. Drizzle with a little olive oil. Ladle soup over the bread and allow bread to soak up the soup