Ribollita (Tuscan white bean, kale and bread soup)
1 onion
2 zucchini
2 celery ribs
2 carrots
2 large tomatoes
1/2 savoy cabbage
1 bunch tuscan kale
1 # cooked white beans with liquid
2 # stale rustic bread
6 cloves garlic
lots of extra virgin olive oil
sea salt
fresh ground pepper
1 Tb thyme

Chop half the onions coarsely the other half fine, chop all remaining vegetables into small pieces, and slice garlic.

Brown the coarse onions in oil then add each vegetable separately and caramelize.

Add tomatoes and allow to break down. Add half the beans and let break down. Add other half of the beans with the cooking liquid and allow to simmer for up to an hour.

Take the finely diced onions and garlic and soffrito in oil until browned. Add to soup.

Toast sliced stale bread. Layer bread with soup adding oil, salt and pepper with each layer. Allow to rest for at least one hour.

Re-boil the soup stir well. Serve with extra virgin olive oil and sea salt.