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Ingredients

• 1 1/2 cups dried white beans, preferably
  cannellini
• 4 cups water
• 1 yellow onion
• 2 garlic cloves
• 1 bay leaf
• 2 tsp. salt
  
  
• 1/2 cup extra-virgin olive oil, plus more for
  drizzling
• 2 yellow onions, chopped
• 4 celery stalks, chopped
• 3 carrots, peeled and chopped
• 2 garlic cloves, minced
• 1 cup chopped canned plum tomatoes
• 1 to 2 Tbs. tomato paste
• 1 lb. savoy cabbage or 1/3 lb. each kale, Swiss
  chard and savoy cabbage, tough stems
  removed and leaves coarsely chopped or
  shredded
• 1 Tbs. chopped fresh thyme
• Salt and freshly ground pepper, to taste
• 6 to 8 slices coarse country bread

Description

Ribollita Is Italian For "reboiled." First You Make A Hearty Tuscan Vegetable Soup And Refrigerate It Overnight. The Next Day, You Reheat ("reboil") The Soup With Slices Of Bread In It, Which Break Down And Thicken It Further.

Williams-Sonoma