Some tasty, yet improvised food for you! I planned a Tuscan Ribollita with Cavolo Nero, but my ciabatta was moldy. So I turned it into a Ribollita-style pasta instead: all the Tuscan vibes, hearty kale, veggies, Canellini beans, tomatoes, garlic and herbs. Saucy rather than soupy. To keep the spirit, I topped it with crunchy, garlicy panko crumbs instead of toasted bread. Slightly smokey as well, by using smoked paprika. ~Ghostbear #apronbrothers #cooking #vegan #improvised #italiencuisine