Instructions

1. Cook the Cannellini Beans: Start by preparing the base for your authentic ribollita. In a large, deep pan, heat olive oil with a clove of garlic. Add the cannellini beans, cover with water, and cook over medium-low heat for about an hour with the lid on. Season with salt and pepper. Set aside a portion of the beans, as these will be added later. Leave the rest of the beans in the pan, and blend them with an immersion blender to create a bean broth.
2. Prepare the Soffritto: Finely chop the onion, celery, and carrot into small cubes. In a separate saucepan, heat olive oil and sauté the onion, celery, and carrot over medium heat until softened. Dice the potato and add it to the pan. As the potato cooks, mash the peeled tomatoes and add them to the mixture.
3. Add Leafy Vegetables: Slice the savoy cabbage into thin strips, roughly chop the chard, and prepare the black cabbage leaves. Add all the leafy greens to the soup, stirring to combine.
4. Combine and Cook: Pour the blended bean broth into the soup, stir, cover with a lid, and bring to a boil. Once boiling, remove the lid and cook for another 45 minutes, stirring occasionally. Season with salt and pepper, add the whole beans you set aside earlier, and stir.
5. Layer with Stale Bread: Cut the stale bread into thick slices. In a large bowl, alternate layers of bread and soup, allowing the bread to soak up the broth.
6. Rest and Reheat: Let the soup cool to room temperature, then refrigerate for at least 2 hours. This allows the bread to fully absorb the soup, giving the ribollita its traditional thick texture. Before serving, reheat the ribollita in a pan and bring it to a boil.
7. Serve:Your Tuscan ribollita is now ready to enjoy! Drizzle with extra virgin olive oil for an authentic finish.