A winter storm was coming, so I went out to cut the last of the cavolo nero before it froze. That's how ribollita usually starts for me, the cold pushes you toward it. It's a Tuscan soup built on three cheap things: kale, white beans, and stale bread. The name means "reboiled," which tells you the most important part. It's better the second day than the first. Ingredients: 400g cannellini beans, soaked overnight 200g Tuscan kale (cavolo nero), shredded into ribbons 100g stale