Ingredients

For the soup:

• 1 cup extra-virgin olive oil
• 2 tablespoons unsalted butter (1/4 stick)
• 4 inner celery stalks, leaves and stalks thinly sliced
• 1 large yellow onion, finely chopped
• 5 medium garlic cloves, cut into thirds and smashed
• 2 small fennel bulbs, bottoms trimmed and thinly sliced
• 4 small yellow squash, seeds removed and medium dice
• 2 medium zucchini, seeds removed and medium dice
• Kosher salt
• Water
• 1 medium head cauliflower, cored and cut into 3/4-inch florets
• 8 ounces green beans, trimmed and cut into 1-inch pieces
• 1 bunch black kale (also known as Lacinato, Tuscan, cavolo nero, or dinosaur kale), tough stems removed and leaves cut into bite-size pieces
• 1 bunch spinach, washed, stems trimmed, and coarsely chopped
• 1/2 head escarole, cored and leaves coarsely chopped
• 3 chicken bouillon cubes, plus more as needed

For the grilled cheese sandwiches:

• 20 (1/2-inch-thick) slices rustic bread (from about 1 1/2 loaves)
• 1 cup mayonnaise
• 1 pound shredded extra-sharp cheddar cheese

To serve:

• Freshly ground black pepper

Description

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