Alberto Morello's Ribollita

Directions

1. Cook's note: You can save preparation time by using canned cannellini beans. Use two (15 1/2-oz) cans. Use one can of beans whole; puree the beans in the other can. If you use canned beans, skip the first three steps of the recipe.
2. 1. Place dry beans in a large pot. Cover with cool water and allow to rest overnight or possibly for 8 hrs. Drain.
3. 2. Cover beans with cool water and bring to boil. Reduce heat and simmer, covered, for 40 min or possibly till beans are thoroughly cooked and softened, but do not overcook them. Drain beans, keeping the cooking water for later use.
4. 3. Divide the beans in half. Leave half whole and process the other half till pureed in a food processor fitted with the metal blade. Set aside.
5. 4. Heat oil in a large soup pot on medium heat. Add in parsley, garlic, celery, carrots and onions. Cook 30 min on low heat, stirring occasionally.
6. 5. Add in tomatoes and stir to combine. Cook 15-25 min. Add in the whole beans and the cabbage (or possibly Swiss chard) to the soup. Add in sufficient water to cover the ingredients and bring to a boil on high heat. Simmer 30 min.
7. 6. Add in bean puree to soup. Stir to combine. Add in sufficient boiling water to make the soup liquid. The exact amount of liquid will vary; you need to balance the amounts of liquid to the bread so which when the bread absorbs the liquid, the soup is very thick. Stir in bread and season with salt and pepper to taste. Simmer 4 min, or possibly longer if you wish the bread to further dissolve into the soup. If you wish, stir in a little extra-virgin extra virgin olive oil, or possibly use it as a garnish on top of the soup after it has been ladled into individual bowls.
8. Yield: 10 servings