Ribollita

Serves 6 · 30 min prep · 90 min cook

Ingredients

• 1 large bunch cavolo nero (Tuscan kale)
• 3 cups cannellini beans, cooked
• 4 cups cubes stale unsalted Tuscan bread
• 1 each onion, carrot, celery
• 1 potato
• 1 cup tomato passata
• 2 cups cabbage optional
• 1/2 cup extra-virgin olive oil
• 2 cloves garlic
• sprig thyme or sage
• to taste salt and pepper

Instructions

1. 1Soffritto vegetables in oil; add tomato, greens, potato, beans, and water or bean broth.
2. 2Simmer until thick. Add bread; cook to a spoon-standing stew.
3. 3Cool and reheat the next day—the 'reboil' that names the dish.
4. 4Serve with a lake of raw olive oil.