Ribollita is a traditional Italian soup or stew featuring white beans, kale, and other veg, usually served with a bit of bread floated in it and topped with cheese. This recipe also included some ham to add a little smoky flavor. I like the combo of cannellini beans and kale (or spinach), and make a couple of recipes that use them as the central ingredients. This particular recipe was an “easy” version that you could throw together, I think from the New York Times Cooking section. I feel like people think soup is one of those things that takes hours, but a lot of soups can be made quickly if you have the ingredients on hand. Most soups and stews DO benefit from having some time to let the flavors meld, so you can make them ahead, let them rest in the fridge, and then eat them later to enjoy that enhancement, but you can usually whip them up and serve them immediately, as we did with this.