La Ribollita

Ingredients:

• 10 oz. dry cannellini beans
• 1 medium onion finely chopped
• 2 stalks of celery finely chopped
• 3 medium carrots finely chopped
• 1/4 cup chopped leeks
• 1 sprig rosemary
• 1 ripe tomato
• 3-1/2 oz. Savoy cabbage
• 3-1/2 oz. Tuscan kale
• 2 cloves garlic finely chopped
• 1 sprig of thyme
• olive oil
• 8 slices dry bread
• pinch of red hot pepper
• fresh basil
• salt and pepper to taste

Soak the beans overnight.  Sauté the onion, celery and carrot in 1/3 cup olive oil. Add the sprig of rosemary, but wrap it with thread first so the needles fall away don't end up in the soup.
Once they've been sautéed for about 5 minutes add one tomato skinned and chopped.
After a few more minutes add the beans and two quarts of water. Salt and pepper. Let simmer over a low heat for about 2 hours.
Once cooked remove half the beans and broth and blend them or pass them through a vegetable ricer.
Now prepare the cabbage by cleaning it and slicing it thinly. The same for the Tuscan Kale, but with the kale you should remove the hard rib of the leaf too.
Sauté finely chopped thyme, the garlic and a small amount of oil for a few minutes. Then add the cabbage and kale and continue cooking for a few more minutes.
Add the beans and broth that you blended and cook for about 30 minutes.
Cut the bread into pieces and add it to the soup, drizzle with olive oil too.
Continue cooking for another 30 minutes mixing occasionally. This is a good time to check the salt and pepper too.
Add the rest of the beans and broth, a handful of chopped basil and a pinch of red hot pepper. Mix in well and then set aside to cool.
Serve warm with a bit of olive oil.

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