Ribollita

Step by stepInstructions

1. Heat the oil in a large pot and cook the onion, carrots, and celery until soft, about 8 minutes.
2. Add the garlic, then the cavolo nero and cabbage, and cook until wilted, about 5 minutes.
3. Stir in the tomatoes, broth, salt, and pepper; simmer 30 minutes.
4. Mash half the beans and stir them in along with the rest; simmer 10 more minutes.
5. Fold in the bread and cook 5 minutes, until the soup thickens; add water if it's too thick.
6. Rest 10 minutes, then serve with a generous drizzle of olive oil and plenty of Parmesan.