A hearty, comforting bowl of soup, a beautiful borgo in the Tuscan countryside, and a new November playlist.

Plus, a bit of This & That.

The Simple Things

Being so far from home and yet feeling so connected to all that’s happening in the country that we love has been quite exhausting and emotionally draining for the past week. During stressful and heavy times, I intentionally turn to simple things to bring me a sense of calm and help me reset. Slowing it down for a few moments. A leisurely walk in the morning, sitting on a bench while the sun falls on my face, enjoying a hot cup of coffee, spending time cooking in the kitchen, the comfort of a nourishing bowl of soup. For me, these little things can make a huge difference with how I feel. If you, too, are searching for some extra comfort this week, this recipe for the Tuscan soup, Ribollita, with its warming qualities, will hopefully provide you with some comfort and healing. This soup's ability to transform the simplest ingredients into something delicious inspires me so much as a cook. In Italian, Ribollita literally means "re-boiled," as this vegetable soup filled with beans and bread is typically cooked, allowed to cool, and then reheated multiple times. The dish's origins are rooted in cucina povera, or "poor cooking," where frugality and resourcefulness were essential in the kitchen, and it was born out of a desire and need to use the ingredients people had on hand, like stale bread and vegetable scraps.

Made in large quantities and served over several days, each reheating gave the soup more depth of flavor, enhancing its taste. And, after experiencing ribollita two times this past week in Tuscany, it's a dish that truly embodies the spirit of Tuscan cooking and the rustic nature of this region's cuisine. Hearty and wholesome, it feels like a warm hug on a cold day and got me very inspired to create a version of my own to share with all of you. And, just a reminder that this dish gets better after a day or two, so plan to make the soup part ahead of time, cool it, let it stay in the fridge overnight, and then reheat it, adding the bread. I hope this soup warms your soul like it did mine whenever you decide to make it.

RIBOLLITA

Serves 4-6

• Extra virgin olive oil

• 1 yellow onion, peeled and finely diced

• 1 leek, ends trimmed, sliced in half lengthwise, cut into half moons, soaked in water and drained to remove any dirt

• 2 carrots, peeled and finely diced

• 2 celery ribs, peeled and finely diced

• 1 zucchini, ends trimmed, finely diced

• 4 garlic cloves, peeled and thinly sliced

• A pinch of dried chili flakes

• 1 tablespoon tomato paste

• 1 bunch Tuscan/Lacinato kale, stems removed and discarded, leaves torn into bite-size pieces (can also use cabbage, Swiss chard, or a mix)

• 5 cups chicken stock, vegetable stock, or water

• 1 bay leaf

• 1 Parmigiano Reggiano rind

• 2 cups canned or jarred cannellini beans

• 1/2 loaf of crusty country bread, torn into bite-size chunks (about 10oz)

• Parmigiano Reggiano to finish

• Sea salt

• Freshly cracked black pepper