Ribollita
A Traditional Tuscan Hearty Soup the ribollita, was, and is, within the reach of anyone's purse, and is so good that even those who carefully avoided "plebeian dishes" back when foods had social connotations eagerly sought it out.
The word ribollita literally translates as reboiled, and for a ribollita to be authentic it must contain black-leaf kale, a long-leafed winter cabbage whose leaves are a purplish green, and which has distinctive bitter overtones.

INGREDIENTS:
1 head of cavolo nero (black-leaf kale)
¼ a head of Savoy cabbage
1 bunch of Swiss chard
1 leek
1 onion
2 potatoes
2 carrots
2 zucchini
2 celery stalks
300 grams (approx. 10.6 ounces) of cannellini (white beans)
2 peeled plum tomatoes
extra virgin olive oil
salt and pepper
250 grams (approx. 8.8 ounces) of stale homemade white
Italian bread

PREPARATION:
Pre-soak the beans for about 8 hours and boil them in two quarts of water.(do not discard water)
In another pot, sauté the sliced onions in olive oil and slowly add all of the other vegetables, chopped into large chunks.
Let them slowly soften for about 10 minutes and add half of the beans and water leftover from cooking the beans
Puree the other half of the remaining beans and add to the previous mixture with salt and pepper.
Cook over low heat for about two hours.
Add the sliced bread, stir well and let it boil for ten more minutes and let stand.

Serve in earthenware bowls with a string of extra virgin olive oil to give it a finishing touch of flavor.