Ribollita Tuscan Soup

• 1 carrot
• 1 celery stalk
• 1 onion
• 1 garlic clove
• 1 cup cannellini beans or pinto, toscanelli, or a combination, cooked
• 2/3 pound black cabbage
• 2 7/8 cups savoy cabbage
• 9/16 pound swiss chard
• 2 potatoes
• 3 tablespoons tomato sauce
• 4 1/4 cups bread day-old Tuscan
• 1 rosemary twig
• vegetable broth 2 lt.
• extra-virgin olive oil
• salt and ground black pepper

1. Saute 3 tablespoons of oil with the chopped onions, carrots, celery, and the clove of garlic in a deep terracotta saucepan.
2. Add the remaining vegetables, previously cleaned and coarsely chopped, and saute for 10 to 15 minutes.
3. Add the beans, half blended into a velvety cream and the other half added whole, the tomato sauce, and the rosemary.
4. Season to taste with salt and pepper and cook on very low heat for at least 2 hours.
5. Remove the garlic and rosemary twig.
6. Cut the bread into thin slices and place it in a soup tureen alternating it with the soup.
7. It is recommended to let the soup rest overnight. Heat it up before serving. Serve with a generous drizzle of extra virgin olive oil, a sprinkling of grated Pecorino cheese and a Chianti Classico.

carrot, celery, onion, garlic, cannellini beans, black cabbage, savoy cabbage, chard, potatoes, tomato sauce, bread, rosemary, vegetable broth, extravirgin olive oil, salt

Taken from www.yummly.com/recipe/Ribollita-Tuscan-Soup-531615 (may not work)