Ribollita is a classic Tuscan soup. The word means to reboil, as in making this soup one day and reheating it the next.
The key ingredients are fresh or dried cannellini beans and cavolo nero or black cabbage with sturdy dark green elongated leaves.
This hearty soup is usually served over slices of thick toasted bread
* 1 cup dried cannellini beans or canned
* 4 tablespoons Extra Virgin Olive Oil
* 1 large sprig of fresh rosemary
* 1 medium yellow onion, diced
* 1 carrot, peeled and diced
* 2 stalks celery, diced
* 2 white potatoes, peeled and diced
* 1/2 Savoy cabbage, cut julienne
* 1 pound cavolo nero or kale, stemmed, washed and torn into pieces
* 6 cups hot water
* 1 tablespoon salt
* Grinding black pepper
* 8 slices toasted Crunchy bread
* Put the beans in a bowl and cover them with 3 cups of cold water. Allow them to stand overnight. The following day drains the beans and transfer them to a 2-quart pot. Cover the beans with 6 cups of water and cook them for about 45 minutes or until tender. Drain the beans. Puree half of them and set all the beans aside.
Heat the olive oil in a large soup pot. Add the rosemary, onion, carrots, and celery.
* Cook over medium heat until the vegetables begin to soften. Stir in the potatoes, kale. Cook 5 minutes. Stir in the whole beans. Pour in the water and the pureed beans and stir all the ingredients well. Cover the pot, reduce the heat to simmer and cook for 25 minutes.
* Add salt, and pepper. Taste for seasoning. Toast the bread slices then place one in each of 8 soup bowls. Ladle the soup over the bread, sprinkle with the cheese and serve. Pass additional olive oil to drizzle on top.