RIBOLLITA: ITALIAN BEAN WITH VEGETABLE SOUP

Steps:

• 1. Soak beans overnight. Cover with water and cook approximately 1 hour until done. 2. Strain the beans, reserving all their cooking water. Set aside about one quarter of the beans. Puree the rest, together with their cooking water. 3. In a separate large pot, sauté onions, garlic, celery, carrot and leek in olive oil. Add cabbage, chard, tomato, and thyme, together with pureed beans. Cook over low heat for about one hour. Add reserved beans, salt, and a little water if necessary, and cook for about 15 more minutes. 4. To serve, place bread slice in bottom of soup bowl, add soup, a grating of olive oil and top with a small amount of high-quality olive oil.