Ribollita

Ingredients

1/4 cup extra virgin olive oil + 1/2 cup 1 medium red onion chopped into 1/2” pieces
2 cloves garlic, peeled and thinly sliced
1 medium carrot, scraped and chopped into 1/4” half moons
2 ribs celery, chopped into 1/4” pieces
2 potatoes, peeled and cut into 1/2” cubes
3 cups white cannellini or brown borlotti beans, soaked and cooked
4 cups reserved bean liquid
1 cup tomato sauce
1 bunch Swiss chard, chopped into 1/2” ribbons
1 bunch kale, chopped into 1/2” ribbons
1 bunch black cabbage (cavolo nero), chopped into 1/2” ribbons
Garnish: 4 slices toasted bread, 1/2 cup grated parmigiano

Method

In a large 8-quart pot, heat oil, onion and garlic together and cook until soft. Add carrots, celery, potatoes, 2 cups beans, 4 cups of bean cooking liquid or water and basic tomato sauce and bring to a boil. Lower heat, add chard, kale, and black cabbage and simmer 1-1/2 hours until everything is soft. Add remaining beans and adjust seasoning. Allow to cool and rest overnight.

The following day, bring to a boil and serve in bowls over toasted bread. Sprinkle with parmigiano to taste.