Ribollita (Florentine)

• 300 g dry whole wheat bread
• 400 g dry white beans
• 1 bunch black cabbage
• 12 small savoy cabbage
• 3 bunches swiss chard
• 2 potatoes
• 2 carrots
• 2 stalks celery
• 2 onions
• 1 tablespoon tomato puree
• olive oil
• salt and pepper

1. Cook the beans in 2 litres of cold water.
2. When cooked mash 3/4 of the beans and return to the bean stock reserving the rest for later.
3. In another pan cook one onion (finely sliced) in 8 tbsp of olive oil.
4. When golden add the tomato puree diluted with a little stock.
5. Add the carrots and celery (chopped), swiss chard and cabbage (sliced) and the potatos cut into large chunks.
6. Season and cook for a few minutes with the lid on, now add the bean stock and cook for an hour .
7. Add the bread in chunks and the reserved cooked beans, cook for a further 10 minutes and remove from the heat stir well and allow to cool.
8. Put the soup into a large oven proof dish and cover with slices of onion, pepper and a little olive oil.
9. Put in a hot oven until the onion is golden.
10. Cool a moment and serve with a bowl of parmesan for sprinkling.

whole wheat bread, white beans, black cabbage, cabbage, swiss chard, potatoes, carrots, stalks celery, onions, tomato puree, olive oil, salt

Taken from www.food.com/recipe/ribollita-florentine-149148 (may not work)