Tuscan ribollita: the recipe of tradition

1. Soak the beans 12 hours before starting the preparation (if using canned beans, there will be no need to soak them, just drain the water inside). Drain the beans and boil them (45 to 60 minutes, depending on the type) with water and rosemary. Once boiled, drain them, setting aside the cooking water. Blend half of the beans with a food processor to make a cream. Set aside both the blended beans and the whole beans. If desired, prepare a vegetable broth to add to the bean water.

2. Make a very fine chop of carrots, celery and onion and sauté in a saucepan with 3-4 tablespoons of oil for about 1 minute. Add the diced potatoes and fresh thyme. Allow to brown for 1 minute, add the tomatoes and allow to brown for 1 more minute.

3. Add washed and cut kale, chard and savoy cabbage. Simmer everything with the bean water for 2 hours on low heat. Occasionally, as needed, add the remaining hot bean water or hot vegetable broth a little at a time. After the 2 hours have elapsed, the soup will be cooked.

4. Add the cream of beans and let it cook on low heat for about 30 minutes. Add the previously boiled whole beans. Dilute again with hot vegetable broth or bean water. Allow to cook over low heat for another 30 minutes. Season with salt to taste.

5. Take an earthenware pot or saucepan. Lay stale bread on the bottom and cover it with a few ladles of soup. Repeat, always adding one layer of stale bread and one layer of soup until the whole pot is filled. Seal with foil and let the ribollita rest for at least 3 hours.

6. Add broth and oil flush again. Cook for about 15 to 20 minutes over low heat. Once the soup is hot, adjust the salt and pepper. Serve hot, adding raw oil to taste.