Ribollita Tuscan Twice Boiled Soup

In a large heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook gently for 8-10 minutes, until the vegetables are softened and translucent, stirring occasionally. This is your soffritto, the flavor foundation.

Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Pour in the canned diced tomatoes with their juices, breaking them up with a spoon. Let this simmer for 5 minutes, allowing the flavors to meld.

Add the rinsed and drained cannellini beans, the chopped cavolo nero (Tuscan kale), and the shredded green cabbage to the pot. Pour in the vegetable broth and the reserved liquid from one can of beans. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the greens are tender.

Season the soup generously with salt and freshly ground black pepper to taste. At this point, you can mash about one-quarter of the beans against the side of the pot with a spoon to slightly thicken the soup if desired, or use an immersion blender for a few pulses. This creates a creamier texture without needing cream.

Stir in about half of the torn day-old rustic bread pieces into the hot soup. Let it sit for a few minutes, allowing the bread to absorb the liquid and soften. This is the 'first boil' concept where the bread starts to break down and enrich the soup.

Transfer the soup to individual oven-safe bowls or return it to the pot. Layer the remaining bread pieces on top of the soup. Drizzle with a little extra virgin olive oil and bake in a preheated oven at 350F (175C) for 10-15 minutes, or until the bread is golden and crispy, and the soup is bubbling. Alternatively, simply let the bread soak in the pot for another 5 minutes on the stovetop. Serve hot, garnished with fresh chopped parsley and a final drizzle of olive oil.