Ribollita

Soak the beans

Soak the dried cannellini beans in plenty of cold water overnight.

Simmer the beans

Drain the beans and simmer in fresh water until fully tender.

Puree half the beans

Blend half the cooked beans with a little of their cooking water until smooth, and keep the rest whole.

Soften the vegetables

In a large pot, cook the onion, carrot and celery in olive oil over medium heat until softened.

Add cabbage and tomato

Add the cavolo nero, savoy cabbage and crushed tomatoes, and cook until the greens wilt down.

Simmer the soup

Add the whole and pureed beans along with enough bean cooking water to cover, and simmer until the vegetables are fully soft.

Layer in the bread

Tear the stale bread into the pot and stir it through so it soaks up the broth and thickens the soup.

Rest before serving

Let the ribollita rest off the heat for ten minutes so the bread fully absorbs, then serve with a drizzle of olive oil.