Ribollita

Soak the dried cannellini beans overnight in cold water. Drain and cook in fresh, unsalted water until just tender, about 45 min to 1 hour. Reserve the cooking water. Set aside 200 g of the cooked beans and blend the rest with enough cooking liquid to make a smooth purée.

Heat the olive oil in a large heavy pot over medium heat. Add the onion, carrot, and celery. Cook until soft and golden, about 10 min. Add the garlic, rosemary, and sage; cook 2 min.

Stir in the passata. Cook for 5 min.

Add the cavolo nero and cabbage. Stir to coat in the soffritto.

Add the whole cooked beans, the bean purée, and enough bean cooking water (or vegetable stock) to cover everything generously. Season with salt and pepper.

Simmer over low-medium heat for 40–45 min, stirring occasionally, until the greens are very tender.

Add the torn stale bread. Stir it into the soup and cook for 10 more min until the bread swells and thickens the soup to a porridge-like consistency.

For best results, cool and refrigerate overnight. Reheat gently the next day (adding a splash of water if too thick). Ladle into bowls, finish with a generous pour of raw olive oil and cracked pepper.