Green Ribollita

A twist on the classic Tuscan soup, this version features blended sautéed kale, which turns the whole bowl a bright, springy green. Torn country-style bread provides body, while a Parmesan rind in the broth (plus a showering of cheese on your bowl at the end!) adds richness all the way through. That hint of cumin is not traditional, but it helps store-bought vegetable stock to reach its full, earthy flavor potential.