New York Times

Spring Cleaning Ribollita

This weeknight ribollita highlights the bounty of spring and is a great way to use up all of those leftover vegetables and day-old bread. The soup is highly customizable, so use whatever you have on hand in the fridge and pantry: Kale or spinach can sub in for the Swiss chard; sweet corn can step in for peas; and white beans can take the place of butter beans. In this Italian classic, bread dissolves into the soup, thickening it for a heartier texture. Leftover soup can be turned into a pasta meal with the addition of orzo or any short pasta.