Ribollita

• 1/4 cup extra virgin olive oil plus 1/2 cup
• 1 medium red onion, chopped into 1/2 inch dice
• 2 cloves garlic, peeled and thinly sliced
• 1 medium carrot, scraped and chopped into 1/4 inch thick half moons
• 2 ribs celery, chopped into 1/4 inch pieces
• 2 waxy potatoes, peeled and cut into 1/2 inch cubes
• 3 cups white cannellini or brown borlotti beans, soaked and fully cooked
• 4 cups reserved bean liquid
• 1 cup basic tomato sauce
• 1 bunch Swiss chard, chopped into 1/2 inch ribbons
• 1 bunch kale, chopped into 1/2 inch ribbons
• 1 bunch black cabbage (cavolo nero), chopped into 1/2 inch ribbons
• Garnish: 4 slices country bread, toasted
• 1/2 cup grated parmigiano

1. In a large 8 quart pot, heat oil, onion and garlic together and cook until soft.
2. Add carrots, celery, potatoes, 2 cups of beans, 4 cups of bean cooking liquid (or water) and basic tomato sauce and bring to a boil.
3. Lower heat, add chard, kale, black cabbage and simmer 1 1/2 hours until everything is soft.
4. Add remaining beans and adjust seasoning.
5. Allow to cool and rest overnight.
6. The following day, bring to a boil and serve in shallow bowls over toasted bread.
7. Sprinkle with parmigiano tableside.

extra virgin olive oil, red onion, garlic, carrot, celery, potatoes, white cannellini, reserved bean liquid, tomato sauce, swiss chard, kale, black cabbage, country bread, parmigiano

Taken from www.foodnetwork.com/recipes/mario-batali/ribollita-recipe.html (may not work)