Jay and Edith came over for ribollita tonight. This is my first time making it – we ate a lot of it in Italy last year. This recipe makes a huge batch, and I’ll only make half next time.

• Ribollita (Beaneaters & Bread Soup, p. 172)
• Roasted Butternut Squash & Pear Salad with Spiced-Pecan Vinaigrette (Fine Cooking #81, November 2006, p. 58)