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This hearty ribollita recipe from Tuscany is a triumph of humble Italian cooking. Made of stale bread and a mixture of vegetables, it is a delicious, nourishing soup that is more than the sum of its parts. The dish gets even better with reheating, so ensure you make plenty to enjoy the next day.
Cook the cannellini beans in a pan of salted water with the onion, garlic, bay, thyme and a healthy pinch of salt for 45 minutes, or until just undercooked. Drain and reserve the cooking water. Discard the onion, garlic and herbs
2
Add a splash of olive oil to a large, heavy-bottomed pan over a medium heat. Gently sweat the onion, garlic, carrot and celery with the herbs, chilli flakes, fennel and a pinch of salt until soft but without colour (about 10 minutes)
3
Add the tomatoes and stir for a couple of minutes. Add the beans and reserved bean stock, topping up with water as needed. Simmer for 30 minutes
4
After this time, add the potato, cavolo nero, savoy cabbage and bread and simmer for a further 15 minutes, or until the potato is cooked. Taste and season with salt and pepper
5
For best results, chill the soup after cooking and reheat the next day. Serve with a generous drizzle of good quality extra virgin olive oil and freshly cracked black pepper