Ribollita means "reboiled" and is a traditional dish from the Tuscany region of Italy. It's perfect for this time of year -- Autumn turning to Winter -- as it's a hearty, thick, vegetable laden soup.

Traditionally, this soup would take 3 days to prepare.

Day 1: make your minestrone soup

Day 2: using leftover minestrone soup, add very thin slices of bread and top with red onion then bake.

Day 3: take the leftovers of Day 2 and reboil everything. This is your rebollita. Serve with olive oil drizzled on top.

Authentic ribollita needs cavolo nero (winter black cabbage), but clearly this isn't easily found in WholeFoods, so kale will suffice. Once grown only in Tuscany, enterprising farmers in California's Salinas Valley are now growing cavolo nero. The other essential ingredient is the Tuscan white bean -- you can find these in high-end food markets such as Balducci's or Dean and Deluca.  

I would give you a recipe for Minestrone but I am going to cheat. We picked up some Rebollita mix from a Tuscan store so I will be able to skip Days 1 and 2. Is that terrible and does it equate to a Pot Noodle?