Ribollita

• Black cabbage
• Green cabbage
• Chard
• 1 leek
• 1 onion
• 2 potatoes
• 2 carrots
• 2 squash
• 2 stems of celery
• 300 g white beans (cannellini)
• 2 peeled tomatoes
• extra virgin olive oil, salt and peber
• 250 g "old" white bread (preferably without salt)

Put the beans in water for about 8 hours and afterwards boil them in two litres of water.

Brown the chopped onion in olive oil in another pot, add one by one the other grossly chopped vegatables and let cook on slow fire for about 10 minutes. Add the water in which you boiled the beans and half of the cooked beans. Mash up the other half of the beans and add it to the soup. Add salt and peber and let the soup cook a slow fire for about 2 hours.

At this point add the bread that has been cut in thin slices, stir well and let boil for another 10 minutes. Let the soup rest for a short while and serve with a dash of Tuscan extra virgin olive oil "intense fruit-taste".