Ribollita

Preparation

1. 1
   Step 1

   Soak 400 g of cannellini beans overnight. Drain and cook them in water for one hour.

   Timer · 60 min
2. 2
   Step 2

   Finely chop 100 g of carrots, 100 g of celery, 100 g of onions, and 1 clove of garlic. Dice 300 g of potatoes.

3. 3
   Step 3

   Slice 300 g of Savoy cabbage, 400 g of Tuscan kale, and 300 g of Swiss chard into thin strips. Crush 300 g of peeled tomatoes.

4. 4
   Step 4

   Blend half of the cooked beans with their cooking liquid. Keep the other half whole.

5. 5
   Step 5

   In a large pot, sauté the onion, celery, carrot, garlic, and 10 g of fresh thyme in 50 ml of extra virgin olive oil.

   Timer · 10 min
6. 6
   Step 6

   Add the potatoes and the leafy greens (Savoy cabbage, Tuscan kale, Swiss chard). Season with salt and pepper, and let it stew briefly.

7. 7
   Step 7

   Stir in the peeled tomatoes and the bean purée. Add enough water to cover the vegetables.

8. 8
   Step 8

   Bring to a boil and cook over medium-low heat for 45 minutes.

   Timer · 45 min
9. 9
   Step 9

   Stir in the whole beans set aside earlier.

10. 10
    Step 10

    Add 300 g of sliced stale bread, pushing it well down into the broth.

11. 11
    Step 11

    Cover and let rest in the refrigerator for at least 2 hours or overnight.

    Timer · 120 min
12. 12
    Step 12

    Before serving, reheat the soup, adjust the consistency with water if necessary, and finish with a drizzle of oil, pepper, and thyme.