Tuscan Ribollita with Cavolo Nero and Cannellini

What you need

• 80 ml (1/3 cup) extra-virgin olive oil, plus more for serving
• 1 yellow onion, finely diced
• 2 carrots, peeled and finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, thinly sliced
• 4 sprigs fresh thyme
• 1 can (14 oz) whole peeled tomatoes, 400 g, crushed by hand with their juice
• 400 g (14 oz) cavolo nero, tough stems removed, leaves sliced into ribbons; curly kale also works
• 2 can (two 14 oz cans) cannellini beans, 400 g each, drained and rinsed
• 200 g (7 oz) stale rustic bread, crusts on, torn into chunks
• 1/2 red onion, very thinly sliced, for serving
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Blend one can of the beans with 250 ml (1 cup) of water until smooth, or mash them well with a fork in a bowl with the water. Keep the second can whole.

2. 2

   Warm the olive oil in a heavy 5 l (5 qt) pot over medium-low heat. Add the onion, carrots, celery and a pinch of salt.

3. 3

   Cook, stirring often, until the vegetables are very soft and sweet but not browned, 12-15 min.

4. 4

   Stir in the garlic and thyme and cook for 1 min, until fragrant.

5. 5

   Add the tomatoes with their juice and simmer for 10 min, until the sauce thickens and darkens.

6. 6

   Stir in the cavolo nero and cook for 5 min, until it wilts and turns deep green.

7. 7

   Add the whole beans, the bean purée and 1 l (4 cups) of water. Bring to a boil, then lower the heat and simmer, partly covered, until the cavolo nero is tender, about 30 min.

8. 8

   Stir in the bread. Simmer for 10 min, stirring now and then, until it dissolves and the soup is thick enough to hold a spoon upright. Add a splash of hot water if it gets too stiff.

9. 9

   Remove the thyme stems, then season with salt and plenty of black pepper.

10. 10

    Take the pot off the heat and let it rest for 20 min. For the traditional ribollita ("reboiled"), cool it, chill it overnight and reheat it gently the next day, adding water as needed.

11. 11

    Ladle into warm bowls. Top each with a generous drizzle of olive oil, black pepper and a few slices of red onion.

Imported from afoodcentriclife.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.