8 ounces dry cannellini beans, soaked overnight in cold water in the refrigerator
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 carrot, roughly chopped
1/2 celery stalk, roughly chopped
1/2 onion, roughly chopped
2 russet potatoes, peeled and diced into 1/2-inch pieces
1 bunch cavolo nero
1/2 head savoy cabbage
One 14.5-ounce can whole peeled (pelati) tomatoes
8 ounces stale unsalted Tuscan bread, cut into 1/2-inch slices
Salt and freshly ground black pepper
Tuscan soup is made with unsalted bread. If the bread you find is Pugliese bread (made in the style of Puglia), it will need less seasoning as that bread is salted when baked. Unlike other Italian soups, ribollita never has Parmigiano-Reggiano on it. It is not served with cheese.
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