When I was growing up, ribollita was always in my Dad’s regular winter soup rotation. And when you dig into this incredibly hearty and entirely vegetarian soup, with its nutty, cheesy notes and wonderful, texture-laden greens, it’s easy to see why. The dish’s roots are Tuscan and undeniably peasant. The inclusion of day-old bread not only drives that home, but morphs the dish’s most comforting bites into something approaching a Italian-style veggie-and-dumplings in which hunks of crusty goodness soften into silky carb comfort that’s steeped in rich, tomato-y broth. It also ticks the “complete …