[CottonBall]

Here’s another healthy soup. I found a recipe for a riboletta years ago, and make it all the time. Seems like I spend half a day chopping vegetables. But I figure it has to be healthy. One can always leave out the bacon and the extra bread and the Parmesan as well. It still has plenty of flavor, from the herbs and the veggies and especially the tomatoes.

This is more like how I make it, with pancetta which I substitute bacon for
https://afoodcentriclife.com/ribollita-hearty-tuscan-vegetable-soup/

This looks to be a healthy version
http://totallifestylemanagement.com/healthy-italian-food-tuscan-riboletta/

[CottonBall]

To relate to prepping, I think soups are going to be one of our main stays when times get bad. First they are pretty inexpensive to make. Second you can make them easily over an outdoor fire. Even if you don’t have a big witch’s cauldron .. Third you can make a lot, a minimum of labor for several days of eating.

[V K Lee]

Hope you save your bacon grease! We use it for sauteing, pan frying, among other things. Raymond's mother (Everybody Loves Raymond) treasured her jar of pancetta/bacon renderings and when Frank tossed it she went berserk; almost bopping him on the head with a cast iron skillet.
Save Your Bacon Fat

Not a soup but in a pot. Prepare and cook pinto beans. While cooking, add Hillshire Farm Smoked Sausage (casing removed) and sausage cut into bite size pieces. Serve with hot cornbread. Yummy!

[Albion Wilde]

Mmmm! Those ribollita receipes sound delicious, except for the kale in the "healthy" verson -- I absolutely cannot abide kale. I love cooked escarole, though, and it's much more authentically Italian. I love a nice big dish of escarole wilted in garlic and oil with lemon juice. Which, in South Philly's Italian Market, they simply call "greens." Sometimes they add the canneloni to the steamed and sautéd escarole ("scarru"), and that's called "beans and greens."