GialloZafferano's recipe of the day: Ribollita, the Tuscan bread and bean soup that makes cold evenings cozier

Ribollita, a traditional Tuscan soup, brings together cannellini beans, leafy greens and stale bread in a dish with humble roots. The soup rests after the bread is added, then is brought back to a boil before serving. A drizzle of olive oil and fresh thyme finish each bowl, making it a warming meal to share around the table.

• Dried cannellini beans 2 cups (400 g)
• Stale bread 2.3 cups (300 g) - Tuscan (wood-fired)
• Verza (savoy cabbage) 10.5 oz (300 g) - (to clean)
• Italian kale (cavolo nero) 6 cups (400 g) - (to clean)
• Chard 8.3 cups (300 g) - (to clean)
• Potatoes 0.7 lb (300 g)
• Peeled tomatoes 1 ¼ cup (300 g)
• Carrots 0.44 cup (100 g)
• Celery 1 cup (100 g)
• Onions 1 -
• Garlic 1 clove
• Thyme to taste - fresh
• Extra virgin olive oil to taste -
• Fine salt to taste
• Black pepper to taste

1. Soak the beans overnight in cold water. Drain and rinse them, then place them in a large pot with plenty of unsalted cold water. Bring to a boil and cook for one hour.
2. While the beans cook, dice the celery and carrot about 1/8 inch. Peel and chop the onion and garlic, then peel and cut the potatoes into chunks about 3/4 inch.
3. Remove the central core of the savoy cabbage and cut it into strips about 1/2 to 3/4 inch. Cut the chard into small pieces. Remove the woody base of the Italian kale and cut the rest into strips, discarding any tough stems.
4. Crush the canned tomatoes with a fork. When the beans are cooked, set aside about half and blend the rest with their cooking water using an immersion blender.
5. Pour some olive oil into a very large pot and add the onion, celery, carrot and garlic. Season with thyme and sauté gently for about 10 minutes over low heat.
6. Add the potatoes and leafy greens, season with salt and pepper, and mix well. Stew for a few minutes, then add the crushed tomatoes and bean broth, adding more water if needed to cover the vegetables.
7. Bring to a boil and cook over medium-low heat for 45 minutes. Add the reserved cooked beans.
8. Cut the stale Tuscan bread into slices and immerse them in the soup, pressing them into the broth with a ladle. Cover with a lid and let cool at room temperature, then refrigerate for another 2 hours, or preferably overnight.
9. Stir the soup and return it to the heat. Bring to a boil, adding water if needed to adjust the thickness.
10. Serve immediately with a drizzle of raw olive oil, pepper and thyme.

Choose bread with a thick crust to help it hold its texture rather than becoming excessively mushy. If you can't find Tuscan bread, you can use a crusty country loaf instead.