Ribollita

While dining at a restaurant in Florence,I couldn't decide between two soup,I took the waiter's suggestion and order a half and half,thinking how could this be done. The soup(s) arrived and they really took up half the dish side by side without mixing together.I knew the consistency of ribollita is very thick,but I didn't realize it's almost as thick as a paste,and I could hardly call them soup...but that's how they make it,very fascinating for me!
One of the main ingredient is cavalo nero,I substitute with kale,which I understand is similar.