Serves 8 to 10 as a first course, 6 as a main
In an 8-quart soup pot, heat the oil over medium heat. Add the onions and garlic, and cook until soft, 5 minutes. Add the carrots, celery, potatoes, 2 cups of the beans, the tomato sauce, and 3 quarts of hot water. Bring to a boil. Then lower the heat and add the chard, kale, and cavolo nero. Simmer, partially covered, until all the vegetables are very soft, about 1 ½ hours.
Add the remaining beans and simmer for 20 minutes. Season with salt and pepper to taste. Allow the ribollita to cool, and then refrigerate it overnight.
The following day, bring the ribollita to a boil. Place a slice of toast in each shallow bowl, and ladle the soup over the toast. Drizzle with olive oil, and pass the Parmigiano at the table.
Courtesy of Molto Batali by Mario Batali (Ecco, 2011).
Published on October 14, 2011