Ribollita Tuscan Twice Boiled Soup

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook gently, stirring occasionally, until the vegetables soften and become translucent, about 8-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the diced tomatoes with their juices. Take half of the rinsed cannellini beans and mash them roughly with a fork or potato masher directly in the pot. This will help thicken the soup. Add the remaining whole cannellini beans to the pot.

Pour in the vegetable broth and bring the mixture to a gentle simmer. Season with salt and freshly ground black pepper to taste. Let it simmer for about 10-15 minutes, allowing the flavors to meld together.

Add the chopped Tuscan kale and shredded Savoy cabbage to the pot. Stir well, pressing the greens down into the broth. Cover the pot and continue to cook for 5-7 minutes, or until the greens have wilted and are tender.

Remove the pot from the heat. Arrange the slices of stale Tuscan bread over the top of the soup, pushing them down gently so they soak up the liquid. You can layer the bread if needed. Let the soup sit, covered, for at least 15-20 minutes, allowing the bread to fully absorb the broth and soften.

Before serving, return the pot to low heat and gently 're-boil' the soup for about 5-10 minutes, stirring carefully to break up the softened bread and combine it into a thick, rustic consistency. This is the 'ribollita' or 'twice-boiled' step. Serve hot, drizzled with a generous amount of fresh extra virgin olive oil and a sprinkle of grated Parmesan cheese, if desired.