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. Saute for 8-10 minutes, or until the vegetables are softened and translucent, stirring occasionally.

Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic. Add the canned diced tomatoes with their juice to the pot, breaking them up slightly with a spoon. Simmer for 5 minutes.

Take about half of the rinsed cannellini beans and mash them roughly with a fork or potato masher. Add both the mashed and whole cannellini beans to the pot. Pour in the vegetable broth and bring the mixture to a gentle boil.

Reduce the heat to low, cover the pot, and let the soup simmer for at least 15-20 minutes to allow the flavors to meld. Stir in the chopped kale or Swiss chard and continue to cook, stirring occasionally, until the greens have wilted and are tender, about 5-7 minutes.

Stir in the torn pieces of day-old bread into the soup. The bread will absorb liquid and help thicken the Ribollita. Cook for another 5-10 minutes, stirring gently, until the bread has softened and the soup has reached a thick, stew-like consistency.

For the authentic 'twice-boiled' effect, allow the soup to cool completely, then reheat it gently the next day. This process deepens the flavors and thickens the soup further. Season with salt and freshly ground black pepper to taste. Ladle the hot Ribollita into bowls, drizzle with a little extra virgin olive oil, and garnish with fresh basil or parsley before serving.