Ribollita (Tuscan Bread and Vegetable Soup)

Tuscans favor soup over pasta as a first course, and no soup is more revered in the region than this hearty vegetable one thickened with bread. I was served a version of it —each a little different from the last—just about everywhere I went when I visited Italy one September. The only common ingredients were cabbage, beans, and bread. Some cooks insisted that seven vegetables were needed; others said it didn’t matter. Some soups were made with a ham bone or sautéed pancetta, while others used homemade broth or even just water. This is how I like ribollita. The soup becomes thick as it stands and is often served at room temperature.

Serves 8

INGREDIENTS:

• 2 medium onions, chopped
• 2 carrots, peeled and chopped
• 1 celery rib, chopped
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh sage
• ¼ cup extra-virgin olive oil, plus more for drizzling
• ½ small cabbage, cored and shredded
• 12 ounces kale, preferably Tuscan kale, cut into narrow strips
• 1 cup chopped fresh or canned Italian tomatoes
• Salt
• 3 cups Rich Vegetable Broth or chicken broth
• 3 cups water
• 3 cups cooked cannellini beans or canned beans, with their liquid
• Freshly ground pepper
• 8 slices day-old rustic Italian bread

INSTRUCTIONS:

1. In a large pot, cook the onions, carrots, celery, and herbs in the oil over medium heat, stirring frequently, until the onions are golden, about 10 minutes.
2. Add the cabbage, kale, and tomatoes to the pot. Stir well.
3. Add 1 teaspoon salt, the broth, and water to the pot. Bring to a simmer and cook for 30 minutes.
4. To thicken the soup, mash half of the beans with a potato masher or a wire whisk. Add all the beans, including their liquid, to the pot. If necessary, add more water to just cover the vegetables.
5. Cook for 1 hour more.
6. Season to taste with salt and freshly ground pepper.
7. (Optional) The soup can be made up to 3 days ahead. Let it cool, then cover and refrigerate. Reheat gently before serving.
8. Place a few slices of bread in the bottom of a large serving bowl or soup tureen.
9. Add a layer of the soup on top of the bread.
10. Repeat the layering process, ending with a layer of bread on top.
11. Let it stand for 10 minutes, allowing the liquid to be absorbed by the bread.
12. Serve the soup hot or at room temperature, drizzled with olive oil.