Ribollita

Method

1. 1

   Drain the soaked cannellini, cover generously with fresh water, and simmer until tender, about 1 hour. Reserve the cooking liquid. Puree half the beans with a ladleful of their broth.

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2. 2

   In a heavy pot, warm the olive oil over medium heat and cook the onion, carrot, and celery with a pinch of salt until soft and sweet, about 12 minutes. Add the garlic for the final 2 minutes.

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3. 3

   Stir in the passata and let it darken a shade, about 5 minutes, so the soffritto tastes cooked rather than raw.

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4. 4

   Add the cavolo nero, savoy cabbage, and thyme. Turn the leaves through the soffritto until they collapse, about 5 minutes.

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5. 5

   Pour in the bean puree, the whole beans, and enough reserved bean broth to cover. Simmer gently, partly covered, for 40 minutes, seasoning with salt and pepper toward the end.

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6. 6

   Tear the stale bread into the pot, stir, and turn off the heat. Rest at least 1 hour, or refrigerate overnight.

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7. 7

   Reboil: return the thick soup to medium heat and cook, stirring from the bottom, until it sighs and bubbles, about 10 minutes. It should hold a spoon nearly upright.

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8. 8

   Serve in warm bowls with a ring of raw olive oil and, if you like, paper-thin red onion on top.