3 tablespoons olive oil, plus extra for drizzling 1 carrot, chopped •1 onion, chopped
1 celery stick, chopped 3 fresh or canned tomatoes, peeled
1 sprig fresh thyme 2 potatoes, coarsely diced
675 g/1 1/2 lb cavolo nero (Tuscan cabbage), shredded
150 g/5 oz fresh white beans, or 80 g/3 oz dried white beans, soaked in cold water overnight and drained
4 country-style bread slices salt and pepper


1.This soup is called ribollita (reboiled) because it was originally made using the previous day's leftover vegetable soup heated in an earthenware pot with thinly sliced onion, black pepper and olive oil sprinkled on the surface.
2.It was taken off the heat and served when the onion had turned golden brown. Today, however, it is normally made as follows.
3.Heat the oil in a saucepan, add the carrot, onion and celery and cook over a low heat, stirring occasionally, for 5 minutes until softened.
4.Add the tomatoes, thyme and potatoes and cook for a few minutes, then add the cavolo nero and beans.
5.Pour in 2 litres/3 1/2 pints water and season with salt. Bring to the boil, reduce the heat, cover and simmer for about 2 hours.
6.Preheat the oven to 180°C/350°F/Gas Mark 4. Place the bread on the base of a large earthenware casserole and ladle in the soup.
7.Cook in the oven for about 10 minutes. Sprinkle with pepper and drizzle with oil.

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