Tuscan Twice-Boiled Soup

Preparation

1. Step 1

   Dump the beans into a 2- to 3-quart container and pour in enough cold water to cover them by at least 4 inches. Let soak in a cool place at least 8 hours or up to 24 hours. Drain thoroughly. (Alternatively, you may quick-soak the beans as follows: Place the beans in a large saucepan of cold water. Bring to a boil, boil 1 minute, and remove from the heat. Let stand 1 hour, then drain and continue with the recipe.)

   Step 2

   Pour 8 cups of cold water into a 4- to 5-quart pot and add the beans. Bring to a boil, adjust the heat to simmering, and cook until the beans are tender, 45 minutes to 1 hour.

   Step 3

   Fish out the tender beans from the cooking liquid with a wire skimmer or slotted spoon, and cool them as described on page 91. Put about three-quarters of them into a food-processor bowl or blender. Add a ladle or two of the cooking liquid and process the beans until smooth. Stir the bean puree into the cooking liquid. Set aside the remaining whole beans.

   Step 4

   Heat the oil in an 8- to 10-quart stockpot. Stir in the onions and cook, stirring, until wilted, about 4 minutes. Stir the tomato paste and 1/2 cup water together in a small bowl, and stir into the wilted onions. Pour in the bean puree, then add the kale, cabbage, Swiss chard, potatoes, carrots, and celery. Pour in the beans and their cooking liquid. Bring to a boil, then adjust the heat to simmering. Season lightly with salt and pepper and cook 45 minutes. Let rest at least 30 minutes, or cool completely and refrigerate until the next day.

   Step 5

   Stir the bread into the soup. Taste, adding salt and pepper if necessary. Cook until thickened and dense, about 30 minutes, or longer if the soup has been refrigerated. Remove from the heat, stir well, and let stand about 15 minutes before serving.

   Step 6

   Ladle the soup into warm bowls. Sprinkle some of the chopped red onion over each serving and drizzle a little olive oil on top.

   Step 7

   To reheat leftover ribollita in the oven: Preheat the oven to 400° F. Ladle the soup into individual 10- to 12-ounce ovenproof crocks (French onion-soup crocks work well). Scatter some of the chopped onion over each serving. Drizzle a little olive oil over each, set the crocks on a sturdy baking sheet, and bake until the soup is bubbling around the edges and the onions are golden, about 20 minutes. Let the crocks of soup rest about 5 minutes before serving.