Welcome to 30 Days, 30 Ways to Green, where we're sharing all the little (and not so little!) things we do to live eco-friendlier every day. Stick with us all month long for a lineup of handy tips—from composting do's and don'ts to which reusable products really light up our lives.
Ever since my sister-in-law Heather spent a semester in Florence, ribollita—the traditional Tuscan vegetable soup thickened with stale bread—has been one of her go-to dishes. She taught herself how to make it almost immediately upon returning to New York, and for good reason. Hearty and comforting, ribollita couldn’t be simpler to make, and a big batch stretches through the week for one or two people on a tight budget. It epitomizes cucina povera, the barebones cooking style common to rural Italy that makes use of every last crumb or stalk in the cupboard or crisper.