Ribollita

The weather this time of year drives me nuts. If I leave the house dressed warm against the cold morning, by noon I’m boiling in the suddenly hot sun. And just when I think I’ve got the weather figured out, I’m shivering in my summery dress because today, the sun decided not to warm us up.
 
“If you don’t like the weather in Houston, just wait a minute,” my retired neighbor down the street always comments.

There is a soup I love, whether it’s warm or cold outside. Ribollita (which means "reboiled") is originally a Tuscan soup, and essentially a leftover soup: leftover minestrone (tomato-vegetable soup), leftover bread, all livened up with shredded Cavolo Nero, or black kale.
 
The dark green in my “Ribollita” can be anything from black kale, to beet greens, turnip greens, and yes, definitely radish tops.
 
For a quick-version Ribollita, I make a basic vegetable-tomato soup, add shredded dark leaf greens, and a good cup of cannelli beans. It simmers for about 20 minutes. And it goes in a bowl with thick slices of day-old sourdough to soak it all up.
 
Let me know if you need a written recipe!