Parmesan rind

Tuscan bread soup meant to be made the day before and 're-boiled' the next day. Gets better every time.

Not traditional, but very satisfying: Italian sausage crumbled into the soffritto. Makes it a full meal.

Keep the Parmesan rind in throughout cooking, and finish each bowl with proper grated Parmesan. How Tuscans actually make it.

American cavolo nero substitute: curly kale works well. Remove the tough centre ribs and add 5 minutes of extra cooking.