Ribollita Tuscan Twice Boiled Soup

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook gently, stirring occasionally, until the vegetables soften and become translucent, about 8-10 minutes.

Stir in the minced garlic and cook for another minute until fragrant. Add the canned diced tomatoes with their juice and the rinsed cannellini beans. Cook for 5 minutes, allowing the flavors to meld.

Add the chopped black kale and Savoy cabbage to the pot. Stir well, allowing the greens to wilt slightly for about 2-3 minutes. Pour in the vegetable broth and bring the mixture to a gentle simmer. Season with salt and pepper to taste.

Reduce the heat to low, cover the pot, and let the soup simmer for at least 20-25 minutes, or up to an hour, allowing all the vegetables to become tender and the flavors to deepen. The longer it simmers, the better the taste.

Remove the pot from the heat. Arrange a layer of day-old rustic bread slices over the bottom of a separate oven-safe casserole dish or individual serving bowls. Ladle a generous amount of the hot soup over the bread, ensuring it is fully submerged. Repeat with another layer of bread and soup if desired, ending with soup.

Place the casserole dish back on the stovetop over very low heat for 5-10 minutes, or bake in a preheated oven at 350F (175C) for 15-20 minutes, until the bread has absorbed the soup and the mixture is thick and bubbly. This is the 're-boiling' step. Serve hot, drizzled with fresh extra virgin olive oil and a sprinkle of grated Parmigiano Reggiano if desired.