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1
Place the beans in a medium saucepan, and add 4 cups water, the unchopped onion half and the crushed garlic clove.
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2
Bring to a boil.
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3
Reduce the heat, add salt to taste, cover and simmer 1 hour.
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4
Remove the onion halves.
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5
Taste and adjust seasonings.
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6
Heat 2 tablespoons of the oil in a heavy soup pot, and add the chopped onion, carrots and celery.
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7
Cook, stirring often, until the onion is tender, about five minutes.
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8
Add the garlic and chili flakes, and stir together for 30 seconds to a minute until fragrant.
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9
Add the cabbage.
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10
Cook, stirring, until the cabbage wilts, three to five minutes.
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11
Add the tomatoes.
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12
Cook, stirring, until the tomatoes cook down and smell fragrant, five to 10 minutes.
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13
Season to taste with salt.
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14
Stir in the beans and their liquid, add the bouquet garni and another 2 cups of water, and bring to a boil.
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15
Reduce the heat, cover and simmer 30 minutes or until the beans are tender.
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16
Taste and adjust seasonings.
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17
Add the greens, raise the heat and simmer covered for another 15 minutes.
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18
The greens should be falling apart in the soup.
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19
Remove the bouquet garni.
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20
Meanwhile, preheat the oven to 300 degrees.
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21
Place the bread on the rack, and toast until dry but not browned, about 15 to 20 minutes.
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22
Break up into pieces.
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23
Remove about 1 cup of the beans and vegetables from the soup.
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24
Bring the remaining soup to a simmer, and add the bread.
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25
Submerge in the soup, and remove the soup from the heat.
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26
Let stand for 20 minutes until the bread is soft.
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27
Blend, using a hand immersion blender or the pulse action of a food processor.
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28
Return to the pot, add the beans and vegetables you set aside, and heat through.
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29
The ribollita should have the consistency of oatmeal.
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30
Dilute with water as necessary.
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31
Taste and adjust salt and pepper.
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32
Spoon the ribollita into bowls or onto soup plates, drizzle olive oil over each bowl and serve.
