Photo by Farideh Sadeghin
Servings: 4Prep: 24 hours 25 minutesTotal: 2 hours 30 minutesIngredientsfor the basic tomato sauce:60 ml extra-virgin olive oil4 garlic cloves, thinly sliced1 large yellow onion, diced6 grams chopped fresh thyme1/2 medium carrot, finely shredded2 (28-ounce|1588 gram) cans whole peeled tomatoes, crushed by handkosher salt, to tastefor the ribollita:230 grams dried white cannellini or brown borlotti beans, soaked overnight60 ml extra virgin olive oil, plus more for drizzling1 medium red onion, chopped into 1/2-inch dice2 cloves garlic, peeled and thinly sliced1 medium carrot, peeled and chopped into 1/4-inch half moons2 ribs celery, chopped into 1/4-inch thick pieces2 waxy potatoes, cut into 1/2-inch cubes950 ml reserved bean liquid250 ml basic tomato sauce1 bunch Swiss chard, chopped into 1/2-inch ribbons1 bunch kale, chopped into 1/2-inch ribbons1 bunch black cabbage (cavolo nero), chopped into 1/2-inch ribbons4 slices country breadhot pepper flakes, for garnish78 grams grated parmesanDirections1. Make the basic pasta sauce: In a 3-quart saucepan, heat the olive oil over medium heat. Add the garlic and the yellow onion, and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and bring to a boil, stirring often. Lower the heat to maintain a simmer and continue cooking for 30 minutes, or until as thick as hot cereal. Season with salt. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.2. Make the ribollita: Place the beans in a medium saucepan and cover with water. Bring to a boil and then reduce the heat to maintain a simmer. Cook until soft, 50-55 minutes. Strain, reserving 4 cups of the cooking liquid and the beans, separately.3. In a large 8-quart soup pot, heat the oil over medium heat. Add the onion and garlic, and cook until soft, 5 minutes. Add the carrots, celery, potatoes, 2 cups of beans, 4 cups of bean cooking liquid, and basic tomato sauce and bring to a boil.4. Lower the heat to maintain a simmer and add the chard, kale, and black cabbage. Cook until everything is soft, about 1-1/2 hours.5. Add the remaining beans and simmer for 20 seconds. Season with salt and pepper to taste. Allow the ribollita to cool and then refrigerate it overnight.6. The following day, bring the ribollita to a boil and simmer until thick.7. Heat a grill pan over high and drizzle the bread with oil. Grill the bread, flipping ones, until charred on both sides. Rub with the garlic and place a slice of toast in each shallow bowl. Grate parmesan over the top of each piece of toast, then ladle the soup over the toast. Drizzle joyously with olive oil, sprinkle with hot pepper flakes, and pass the parmesan at the table.From Moltissimo: Mario Cooks for Action Bronson & Missy Robbins
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