Ribollita Soup

Makes 8 servings

Ribollita, meaning reboiled or re-cooked, is a traditional Tuscan vegetable soup that is thickened with stale bread. The soup increases in flavor each time it is reheated.

ingredients

10.5 ounces (300g) dried Cannellini beans, soaked overnight. Can substitute with great northern.
5 tablespoons extra virgin olive oil
2 stalks celery, finely chopped
6 cloves garlic
1 onion, finely sliced
1 leek, finely sliced
2 medium carrots, diced
1 pound 2 ounces (500g) Swiss chard, finely sliced
1 pound 12 ounces (800g) kale, finely sliced
2 potatoes
freshly ground pepper
2 tablespoons tomato paste
1 liter (4 1/4C and 1 3/4 pints) beef stock
Also a large variety of seasonal produce can be used as well: zucchini, squash, Borlotti beans, edible local herbs.
Extra virgin olive oil to serve
250 grams white country-style bread, 1 cm (1/2 inch) thick.