By Allegra McEvedy, Guardian News

Articles from the author

Recipe: Chard and chickpea ribollita

This Italian soup of root veggies, meat, greens and bread is cooked for hours

Medieval Tuscan village women would put a pot of water on the communal fire and chuck in pulses and aromatics. Then, as the men came home from their labours, each would lob in whatever they had: root veggies, meat, greens and bread until the soup was thick and rich.

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