Reboiled

I made ribollita, aka "tuscan peasant soup" aka "reboiled." According to Wikipedia, it is made to use leftover vegetable soup and "some sources date it back to the Middle Ages, when the servants gathered up food-soaked bread trenchers from feudal lords' banquets and boiled them for their own dinners." In the dueling desires of how can I make soup without turning on the stove and how can I use up my farmshare, clearly the farmshare won. This soup used farmshare kale, spring onions, carrots, potatoes and japanese turnips.

Lesson #1: I used dried beans and added bay leaves, a few peeled potatoes, and a few tomatoes to the water which gives the beans nice flavor, soft skin, and makes the kitchen smell great. (Did you know that soft skin is a desirable state for beans? I didn't.)

Lesson #2: Bread will expand in soup and you may need to add some extra water when you're done.

Lesson #3: It is a labor of love to make hot soup in a hot kitchen on a hot day, with the extra kick of cooking the dried beans too. Invest in a kitchen fan.

This soup starts off from this recipe at 101 cookbooks with significant liberties taken in the vegetable selection.