Title: Alberto morello's ribollita
 Categories: None
      Yield: 1 Servings
 
  1 1/4 c  Dried cannellini beans; see
           -cook's note
      2 tb Olive oil
    1/2 lg Bunch Italian parsley;
           -chopped
      2    Cloves garlic; minced
      1 bn Celery; chopped
    1/2 lb Carrots; peeled and chopped
      2 md Red onions; chopped
      1 cn (14 1/2-ounce) diced
           -tomatoes; drained
      3 c  Coarsely chopped savoy
           -cabbage or Swiss chard;
           -(ribs removed before
           -chopping), up to 4
     10 sl Stale rustic bread; such as
           -ciabatta, about 1-1 1/2
           -inches thick; see cook's
           -note
           Salt; (sea salt preferred)
           -and freshly ground black
           -pepper to taste
           Optional garnish:
           -extra-virgin olive oil
 
  Cook's note: You can save preparation time by using canned cannellini
  beans. Use two (15 1/2-ounce) cans. Use one can of beans whole; puree
  the beans in the other can. If you use canned beans, skip the first
  three steps of the recipe.
  
  1. Place dried beans in a large pot. Cover with cold water and allow
  to rest overnight or for 8 hours. Drain.
  
  2. Cover beans with cold water and bring to boil. Reduce heat and
  simmer, covered, for 40 minutes or until beans are thoroughly cooked
  and softened, but don't overcook them. Drain beans, keeping the
  cooking water for later use.
  
  3. Divide the beans in half. Leave half whole and process the other
  half until pureed in a food processor fitted with the metal blade.
  Set aside.
  
  4. Heat oil in a large soup pot on medium heat. Add parsley, garlic,
  celery, carrots and onions. Cook 30 minutes on low heat, stirring
  occasionally.
  
  5. Add tomatoes and stir to combine. Cook 15-25 minutes. Add the whole
  beans and the cabbage (or Swiss chard) to the soup. Add enough water
  to cover the ingredients and bring to a boil on high heat. Simmer 30
  minutes.
  
  6. Add bean puree to soup. Stir to combine. Add enough boiling water
  to make the soup liquid. The exact amount of liquid will vary; you
  need to balance the amounts of liquid to the bread so that when the
  bread absorbs the liquid, the soup is very thick. Stir in bread and
  season with salt and pepper to taste. Simmer 4 minutes, or longer if
  you wish the bread to further dissolve into the soup. If you wish,
  stir in a little extra-virgin olive oil, or use it as a garnish on
  top of the soup after it has been ladled into individual bowls.
  
  Yield: 10 servings
  
  Nutritional information (per serving): 264 calories, 4.1 grams fat,
  0.7 grams saturated fat, no cholesterol, 290 milligrams sodium, 14
  percent calories from fat