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1
Drain beans after soaking and cover generously with fresh water, adding the sage and the 2 whole cloves of garlic.
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2
Bring beans to boil and cook 45 minutes to one hour, until they are quite tender.
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3
Reserve liquid.
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4
Meanwhile, saute the pancetta, the two minced garlic cloves and the onion in 1 teaspoon of the olive oil.
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5
When beans are cooked, puree half of them in a food processor, using a little of the cooking liquid, if necessary.
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6
Combine the pureed and the whole beans with the pancetta mixture and with tomatoes, carrots, celery, thyme, chard, potatoes and cabbag and 4 to 5 cups of the bean broth.
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7
Cook for 30 to 60 minutes, adding water if soup becomes more like porridge.
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8
Season with salt and pepper.
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9
Place a layer of bread in a casserole and top with some soup.
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10
Repeat until all the bread is used, ending with soup on top.
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11
The dish can be served this way, as a bean and bread soup.
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12
To make ribollita, refrigerate overnight.
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13
The next day, mash the soup and the bread into a thick porridge.
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14
Boil to reheat.
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15
As an alternative, you may saute the ribollita in a skillet in 4 tablespoons of olive oil until it forms a light crust.
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16
In either case, each serving should be topped with the remaining olive oil.
