During the holidays I went to a wedding and the wedding favor was a seasoning blend that the bride had made (yes, she’s a chef). I was so excited to get this and happily have been using it, to the point that I could almost see the bottom of the tin. When my spouse informed me he was inviting the couple to dinner and we should use their seasoning, I had just enough seasoning left and the perfect dish for this rain day. Ribollita (Tuscan Vegetable Stew) sounded sexy and fancy, although it just means re-boiled. Though the best part is that it can be made with whatever vegetables you have on hand . It also goes great with pretty much any wine. Bon Appetit.

• 5 tablespoons olive oil
• 1 small onion, chopped
• 3 carrot, chopped
• 1 zucchini
• 1 tablespoon minced garlic
• Salt and ground black pepper
• 1  can cannellini beans
• 1 can of garbanzo bens
• 1 bell pepper (I used yellow)
• 1 15-ounce can Italian diced tomatoes
• 1 jalapeño
• 4 cups chicken stock
• 1 fresh rosemary sprig
• 1/2  bunch of basil
• 1 pound chopped kale
• Parmesan rinds
• Few pinches of heart seasonings ( insert your favorite seasoning)
• 1-2 Chorizo Sausages

Heat oil in a large pot over medium heat. In a food processor add onion, carrot, jalapeño, bell pepper and garlic; pulse and add to Dutch oven. Stir occasionally until vegetables are soft, five to 10 minutes. Drain and rinse the beans. Add them to the pot along with tomatoes and their juices, stock, and rosemary. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes until the flavors meld, 15 to 20 minutes. Rinse kale and give it a quick chop or pulse in the food processor and stir in kale, chopped zucchini , chopped chorizo along with your favorite seasoning. Taste and adjust seasoning. Pulse Parmesan rinds and basil in food processor, add to soup, and stir.Cook 10 more minutes. Serve with a baguette and endless wine.