All of us are all watching our spending these days, so when you can make up a main course soup that is this delicious and inexpensive it is worth celebrating.

White beans, an array of garden vegetables and stale bread are the cornerstone ingredients in this peasant Tuscan vegetable soup. Stale bread is a staple in Tuscan cooking and a clever way to use up leftover bread. The soup requires at least a day in advance before it is ready to enjoy, so plan accordingly. It's the soup I yearn for when the weather turns cool.

Ribollita means "reboiled" in Italian, or "twice cooked." You can use either Tuscan bread that has no salt or a French baguette. If you don't have leftover bread, just toast the bread slices. The bread slices are added after the soup has cooked and then refrigerated overnight. The next day it is "reboiled" (actually simmered) and drizzled with a lovely, fruity extra-virgin olive and a sprinkling of aged Parmesan cheese just before serving.

The first time I ever tasted this make-ahead soup I was excited by the intense layers of vegetable flavor enriched by a rich white bean puree. I have made many versions of this classic soup, but all of them include either cavolo nero, a black Tuscan cabbage or kale (a satisfactory substitute). This is my favorite recipe for this comforting, vegetarian, one-dish meal. The poached egg is optional. All that is needed is a red wine like a chianti, super Tuscan red, Argentine malbec or a California zinfandel. Enjoy.

Tasty Tips

--Cooking time for beans can vary depending upon their age, so cook the beans longer if necessary.

--This can be made through Step 4 up to one day ahead, covered and refrigerated.

--For garnishing, use a very fruity olive oil to bring out the flavors of the soup.

--Try a grated pecorino cheese instead of the Parmesan.

--If you can find fresh basil add a few tablespoons to the soup as it cooks.

...continued