We craved a plant-forward soup with beans and leafy greens, so we made this: https://www.feastingathome.com/ribollita-recipe/ We followed the recipe pretty closely, and this was very tasty. We omitted the bacon / pancetta, but we used chicken broth (4 cups unsalted, 2 cups Better Than Bouillon). For the white wine, we estimated a “splash” to be 1/4 cup, which we used to deglaze the pan before adding the cannellini beans (we used 30 oz canned, rinsed, and drained), diced tomatoes (15 oz canned, including juice), and one parmesan rind. For umami, we added 2 tsp black olive tapenade to the soup just before simmering (the next time, we may increase to 1 Tbsp).
We also made the rosemary and lemon zest-infused olive oil in a Mason jar (pictured in background). Because we sometimes find rosemary overpowering, we used 1 rosemary twig and 2 sage leaves for the 1/2 cup of olive oil. (Sept. 2023)
Cooking Adventures 