Ribollita

Method

1. Prepare the battuto: finely chop celery, carrot, onion, parsley, and garlic.
2. Heat olive oil in a large pot and sauté the battuto until softened.
3. Clean the black kale by removing the central stem and cutting the leaves into pieces. Add to the pot.
4. Clean and cut the chard (or spinach) into pieces; add to the pot.
5. Add the cabbage, cut into pieces.
6. Add the potato (peeled and cut into chunks) and fresh tomato (chopped) and tomato paste. Stir to combine.
7. Season with salt and add enough vegetable broth to cover the vegetables.
8. Cover the pot and cook for 20–25 minutes over medium heat.
9. After cooking, add the beans: some whole and some blended with their cooking liquid (or vegetable broth if using canned). Stir well.
10. Adjust salt and add pepper to taste.
11. Cook for another 5 minutes, then turn off the heat and let the soup cool completely (at least 24 hours).
12. The next day, reheat the soup (ribollire) for about 5 minutes until bubbling.
13. To serve, line a baking dish with slices of stale bread. Ladle the hot soup over the bread to form a layer. Add another layer of bread and more soup. Let rest so the bread absorbs the liquid.
14. Optionally, let cool slightly, sprinkle with grated cheese, and gratin in a hot oven until golden.
15. Drizzle with extra virgin olive oil and a pinch of pepper before serving.