Ribollita
"Ribollita is proof that some soups are better the next day, for it means "reboiled". I always cook my own beans for this soup because they taste so much better than canned, plus they produce a flavorful broth. Also, be sure to use black kale if you can find it. Since this soup is Tuscan, why not serve it with a Tuscan red wine, such as Chianti, Montepulciano or Morellino di Scansano. It will be quite thick, more of a potage than a soup...."
INGREDIENTS
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2 cups dried cannellini beans
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2 teaspoons salt
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1/4 cup plus 5 tablespoons olive oil
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2 leeks (white parts only), chopped
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1 large onion, finely chopped
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2 celery stalks with leaves, chopped
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2 large carrots, peeled, chopped
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2 bunches kale, stemmed, leaves coarsely chopped
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5 cups shredded savoy cabbage
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1/2 cup chopped fresh parsley
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2 large garlic cloves, minced
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One 14 1/2-ounce can diced tomatoes with juices
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2 small russet potatoes, peeled, chopped
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8 large pieces ciabatta or other country-style bread
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1 large garlic clove, halved
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Freshly grated parmigiano-reggiano cheese
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