Ribollita: The Tuscan Bread Soup That Gets Better on Day Two

Drain and rinse the soaked cannellini beans. Transfer to a large pot, cover with cold water by 5 cm, and bring to a boil. Reduce heat and simmer 60-75 minutes until completely tender. Drain, reserving the cooking liquid separately.

In a large heavy-bottomed pot of at least 6 L, warm 60 ml of the olive oil over medium heat. Add the onion, carrot, and celery. Cook, stirring occasionally, until soft and golden — about 12-15 minutes. Do not rush this; the sweetness of the soffritto is the foundation.

Add the potatoes and stir to coat in the soffritto. Cook 2 minutes. Add the crushed tomatoes and cook another 5 minutes, stirring, until the liquid reduces slightly.

Add the cooked cannellini beans and the Parmesan rind if using. Pour in the reserved bean cooking liquid, then top up with vegetable stock or water to bring the total liquid to roughly 2 L. Bring to a gentle boil.

Add the chard stems and cook 5 minutes. Add the shredded Savoy cabbage and chard leaves. Stir and cook 10 more minutes.

Add the torn cavolo nero. Cook 20-25 minutes until tender but still a deep, dark green. Season well with salt and black pepper — taste carefully, the soup should taste deeply savoury before the bread goes in.

Scoop out roughly one-third of the beans with a ladle of broth into a bowl. Mash them coarsely with a fork or potato masher, then stir the mash back into the pot. This is what gives ribollita its thick, creamy body.

Lay the bread slices over the surface of the hot soup, then gently push them down into the liquid. Stir briefly so the bread begins to absorb. Discard the Parmesan rind. Remove from heat, let cool completely, cover and refrigerate overnight.

The next day, return the pot to medium-low heat. Stir well as it warms — the bread will have dissolved completely and the soup will be thick, closer to porridge than broth. Add a splash of water if needed to loosen to your liking. Taste and adjust seasoning.

Ladle into deep bowls. Drizzle each serving generously with the remaining olive oil and finish with a grind of black pepper. Parmesan on the side for non-vegan guests is welcome.