My wife made a fantastic ribollita last night with dino kale, canned white beans, carrots, tomatoes, fresh oregano, Moroccan olives, leftover semolina, lemon zest, and a few old parmesan rinds. Impossibly delicious. That plus a salad will do me nicely. I felt like capers, so I threw some on top and also mixed a bit of storebought Champagne Caper Vinaigrette with some balsamic vinegar, since it’s a bit too sweet for me on its own.