Ribollita

Ingredients

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

Directions

In a large 8 quart pot, heat oil, onion and garlic together and cook until soft. Add carrots, celery, potatoes, 2 cups of beans, 4 cups of bean cooking liquid (or water) and basic tomato sauce and bring to a boil. Lower heat, add chard, kale, 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 shallow bowls over toasted bread. Sprinkle with parmigiano tableside.