Ribollita

The first time I tried this Tuscan delight was in the middle of November in the heart of the Chianti region, halfway between Florence and Siena. It's a good thing the owner of the little taverna where it was being served make enough. I had three bowls before I was finished.

1 head of cavolo nero (black-leaf kale)
1 head of Savoy cabbage
1 bunch of Swiss chard
1 leek
1 onion
2 potatoes
2 carrots
2 zucchini
2 celery stalks
1- 14-1/2 oz. can of cannellini (white beans)
2 peeled plum tomatoes
extra virgin olive oil
salt and pepper
8 oz. of stale white Italian bread sliced

Pre-soak the beans for about 8 hours. Boil them in two quarts of water.In another pot, sauté the sliced onions in olive oil. Slowly add all of the other vegetables, chopped into large chunks. Let them slowly soften for about 10 minutes. Then add the water leftover from cooking the beans and half of the beans. Add the other half after pureeing them. Add salt and pepper. Cook over low heat for about two hours. Now add the sliced bread, stir well and let it boil for ten more minutes. Let it stand. Serve in earthenware bowls. Pour in a little genuine Tuscan extra virgin olive oil with a full, fruity flavor.