Ribollita

Method

1. Take a pot and add the lardo di Colonnata cut into large pieces along with a drizzle of olive oil.
2. Add a bay leaf, then the onion cut into large pieces, and more lardo.
3. Add the diced carrots and whole garlic cloves.
4. Add the potatoes cut into chunks.
5. Add the Sorana cannellini beans.
6. Pour in the broth and add the tomato concentrate.
7. Cut the black kale and savoy cabbage into pieces and add to the pot.
8. Season with salt and let it boil for two hours.
9. After two hours, taste and if necessary, add more broth to adjust the consistency.
10. To serve: in an earthenware dish, make a layer of soup, then arrange slices of Tuscan bread, drizzle with olive oil.
11. Cover with more soup, and if desired, you can lightly toast the bread.
12. Sprinkle with grated Pecorino di Pienza.
13. Garnish with roasted black kale leaves and crispy lardo di Colonnata cracklings.
14. Reheat everything in the oven or on the stove before serving.