It's been feeling super cold lately, perfect soup weather. I love the way soup warms you from your stomach to your bones. Suddenly all your warm layers are too much to bear. For a few minutes, anyways. This ribolitta recipe from Heidi is a tad labor-heavy, but it makes a big old pot of deliciousness. And I noticed I was able to make it significantly fast the second time around, just to throw that in there.
As you may see by the croutons (I used this recipe--loosely), I worked around my sister's gluten allergy by making croutons instead of ripping bread into the broth. Next time I'd like to try it as it's meant to be, but really you can't go wrong either way. As with most great soups, it's even better the next day. Hell yeah to leftovers!