To prepare the ribollita, start by cooking the cannellini beans. Take a large pan with a high rim, heat the olive oil with the clove of garlic, then add the beans, cover with water and cook for 1 hour on medium-low heat with lid. At the end of cooking, add pepper and salt. Take outside of the pan a part of the beans and keep them aside because they will have to be added the end. Let the other beans inside the pan with the water and blend everything with an immersion mixer to obtain a broth, that you will use to cook the soup.

Now take care of the soffritto: finely chop the onion, the celery and the carrot, cutting everything into small cubes. In a saucepan heat a drizzle of olive oil and sauté onion, celery and chopped carrots over moderate heat. Meanwhile, peel the potato and dice it. Also add the diced potatoes to the other vegetables and continue cooking. While the potato is cooking pour the peeled tomatoes into a bowl and mash them with a fork, add them to the vegetables in the pan.

As the cooking continues, dedicate yourself to the leafy vegetables: divide the savoy cabbage in half, remove the hardest internal rib, and then cut it into julienne strips. Wash and roughly cut the chard and lastly wash and cut the black cabbage leaves. Add the savoy cabbage, the chard and the cabbage to the soup.

Now pour the bean broth that you have blended, mix, cover with lid and bring to boil. When the soup boils, remove the lid and cook for another 45 minutes, stirring occasionally. When the soup is ready, season with salt and pepper, add the whole beans that you have kept aside, stir and turn off the heat. Cut the stale bread into coarse slices, lay a few slices on the bottom of a bowl, cover with a couple of soup ladles, then lay another layer of bread and cover with other soup, continue alternating the layers until you finish the ingredients.

Leave to cool to room temperature and then place in a refrigerator covered with cling film for at least 2 hours. After this time, the bread will have absorbed the soup and the ribollita will have a semi-solid appearance, pour it into a pan, bring it to a boil. Ribollita is ready to be enjoyed with a drizzle of raw oil 30!

(You can store the ribollita for 1-2 days in a closed refrigerator in an airtight container)