Vegetable stock

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

All the depth and richness of the classic French braise, made entirely with mushrooms. The wine matters. Use something you would drink.

Add Puy lentils for protein. They absorb the wine and become outrageously good. The most filling version.

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.