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 softened and translucent, about 8-10 minutes. This aromatic base is crucial for flavor.

Add the minced garlic to the pot and cook for another minute until fragrant. Stir in the diced tomatoes with their juice, one can of rinsed cannellini beans (mash half of the second can of beans with a fork and add it to the pot for creaminess, keeping the other half whole), vegetable broth, rosemary, and thyme. Bring to a gentle simmer.

Add the chopped cavolo nero and shredded green cabbage to the simmering soup. Stir well and continue to cook for about 15-20 minutes, or until the greens are tender. Season generously with salt and freshly ground black pepper to taste. Remove the herb sprigs.

Arrange a layer of stale Tuscan bread slices at the bottom of an oven-safe casserole dish or back in the same pot if it's suitable for baking. Ladle a generous amount of the hot soup over the bread, ensuring it is completely soaked. You can repeat layers if desired.

Cover the pot or casserole dish and let the ribollita rest for at least 30 minutes, or even better, several hours at room temperature. This allows the bread to fully absorb the liquid and flavors, thickening the soup. This is the 'first boil' phase where flavors meld.

When ready to serve, gently reheat the ribollita over low heat on the stovetop or in a 180°C (350°F) oven until it is thoroughly hot and bubbling, approximately 15-20 minutes. This is the 'reboiled' part. Serve hot, drizzled with fresh extra virgin olive oil and a sprinkle of grated Parmigiano Reggiano, if desired.