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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.
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2
Let soak in a cool place at least 8 hours or up to 24 hours.
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3
Drain thoroughly.
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4
(Alternatively, you may quick-soak the beans as follows: Place the beans in a large saucepan of cold water.
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5
Bring to a boil, boil 1 minute, and remove from the heat.
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6
Let stand 1 hour, then drain and continue with the recipe.)
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7
Pour 8 cups of cold water into a 4- to 5-quart pot and add the beans.
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8
Bring to a boil, adjust the heat to simmering, and cook until the beans are tender, 45 minutes to 1 hour.
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9
Fish out the tender beans from the cooking liquid with a wire skimmer or slotted spoon, and cool them as described on page 91.
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10
Put about three-quarters of them into a food-processor bowl or blender.
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11
Add a ladle or two of the cooking liquid and process the beans until smooth.
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12
Stir the bean puree into the cooking liquid.
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13
Set aside the remaining whole beans.
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14
Heat the oil in an 8- to 10-quart stockpot.
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15
Stir in the onions and cook, stirring, until wilted, about 4 minutes.
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16
Stir the tomato paste and 1/2 cup water together in a small bowl, and stir into the wilted onions.
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17
Pour in the bean puree, then add the kale, cabbage, Swiss chard, potatoes, carrots, and celery.
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18
Pour in the beans and their cooking liquid.
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19
Bring to a boil, then adjust the heat to simmering.
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20
Season lightly with salt and pepper and cook 45 minutes.
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21
Let rest at least 30 minutes, or cool completely and refrigerate until the next day.
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22
Stir the bread into the soup.
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23
Taste, adding salt and pepper if necessary.
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24
Cook until thickened and dense, about 30 minutes, or longer if the soup has been refrigerated.
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25
Remove from the heat, stir well, and let stand about 15 minutes before serving.
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26
Ladle the soup into warm bowls.
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27
Sprinkle some of the chopped red onion over each serving and drizzle a little olive oil on top.
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28
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).
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29
Scatter some of the chopped onion over each serving.
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30
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.
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31
Let the crocks of soup rest about 5 minutes before serving.
