Tuscan Ribollita

• Slice the celery, the carrot, and the onion into coarse cubes;
• Sauté over a moderate flame, then add the diced potato;
• Add the Chopped Tomatoes Petti;
• Cut the kale, the chard and the savoy cabbage and add them to the soup;
• Crush half of the beans with a fork to obtain a puree;
• Add the bean puree to the soup,then add the vegetable broth and bring
to the boil;
• Adjust salt and pepper, then cook for 45 minutes without a lid;
• Then add the whole beans, stir well and turn off the heat;
• Place a layer of slices of the Tuscan stale bread on the bottom of a pan,
add the soup and create a second layer of bread,then add the rest
of the soup;
• Allow to cool completely (preferably overnight);
• Put it over the heat and let it“re-boil”;
• Season with plenty of extra virgin olive oil and flavour with a few thyme
leaves.