Ribollita (Tuscan Cabbage And Bean Soup) Recipe

• 400 gm dry white beans
• 4 Tbsp. extra virgin olive oil, (or possibly less if you prefer)
• 2 x cloves garlic, chopped
• 2 x onions, diced
• 1 med carrots, very finely minced
• 2 stk celery, finely minced
• 2 Tbsp. tomato paste
• 2 Tbsp. fresh rosemary spikes
• 1/2 x Savory cabbage
• 1/2 x red cabbage
• 1 bn chard or possibly silverbeet or possibly spinach
• 2 x potatoes, diced
• 2 x tomatoes, diced
• 300 gm stale peasant bread, crusts removed
•     extra virgin extra virgin olive oil
•     salt and black pepper to taste

Directions