Ribollita Tuscan Twice Boiled Soup

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook gently for about 8-10 minutes, until the vegetables are softened and translucent, but not browned.

Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic. Add the crushed tomatoes, stirring well to combine with the soffritto. Let it simmer for 5 minutes.

Add one can of rinsed cannellini beans to the pot. Mash about half of the second can of beans with a fork and add them to the pot along with the remaining whole beans. This helps thicken the soup. Stir in the chopped black kale and Savoy cabbage. Add the vegetable broth and the optional Parmesan rind. Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for at least 25-30 minutes, or until the greens are tender.

Remove the Parmesan rind. Season the soup with salt and freshly ground black pepper to taste. Take a portion of the soup (about 1-2 cups) and blend it with an immersion blender or in a regular blender until smooth, then return it to the pot. This creates a creamier texture. In individual serving bowls, layer slices of stale bread at the bottom.

Ladle the hot soup over the bread in the bowls, ensuring the bread is completely submerged. Allow the soup to sit for 5-10 minutes, letting the bread soak up the flavorful broth and soften. This is the first part of the "twice-boiled" process, allowing the flavors to meld.

For the traditional "twice-boiled" effect, you can gently reheat the soup in the pot again or even transfer the soup-soaked bread mixture back into the pot and gently simmer for another 5-10 minutes before serving. Garnish each bowl generously with a drizzle of extra virgin olive oil and a sprinkle of fresh chopped parsley. Serve hot.