Ribollita is a vegetable and bread soup from the Tuscan region of Italy. I had it there once when I was coming down with a cold and I swear it kept the cold from getting the best of me. There are many different recipes for it. I think people just use whatever vegetables they have. Usually, in Tuscany, they have white beans. I had red kidneys and chick peas. Also, I did not put any stale bread in, because I did not have any, we had fresh bread on the side. Or, you could grill or toast a slice of bread, put it in the bottom of the bowl and ladle the soup over top. Italians do not waste food, especially bread, so this is a good recipe for that. Also, "ribolleta" means "reboiled," meaning this is even better the next day. I used spinach, you can use whatever leafy green you have, or even red cabbage. Great on a cold night.

3 slices bacon
1 medium onion, chopped
3-4 carrots, chopped
2 cloves garlic, chopped
1 tablespoon tomato paste
3 sprigs thyme
1 can diced tomatoes
1 can kidney beans, drained and rinsed
1 can chick peas, drained and rinsed
3 cups chicken stock
10 oz. bag of  fresh spinach or frozen, thawed and squeezed dry

olive oil, for serving
salt and pepper, for serving
red pepper flakes, for serving
grated parmesan, for serving

Cook the bacon over medium heat until crispy in a large stock pot or dutch oven. Remove bacon, but leave the fat and add the onion, carrots, and garlic until a little brown and soft, maybe 10 minutes. Stir in the tomato paste until dissolved and add the next six ingredients. Stir well, bring to a boil and then lower the heat and simmer for 30 minutes, or longer, whatever suits your schedule. Serve with bread and good olive oil, salt, pepper, red pepper flakes, and grated parmesan.